Filet Of Beef Meurice

Recipe Ingredients

2 lbs	908g / 32oz	Beef tenderloin - cut into 8"
		By 1/2"-thk slices
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garlic clove - pressed
		Clarified butter - as needed
1		Tin champignons - (10 oz) - drained
1/4 cup	59ml	Brandy - warmed
		Squeeze of lemon juice
8 oz	227g	Chicken liver pate
5/8 cup	148ml	Cream
1 tablespoon	15ml	Horseradish

Recipe Instructions

Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides -- remove to a dish.

Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish.

Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0058) - from the - TV FOOD NETWORK

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