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Raciónes: 4

Ingredientes

Cost per serving $12.21 view details
  • 2 lb beef tenderloin cut into 8" by 1/2"-thk slices Salt to taste Freshly-grnd black pepper to taste
  • 1 x garlic clove pressed Clarified butter as needed
  • 1 tin champignons - (10 ounce) liquid removed
  • 1/4 c. brandy warmed Squeeze of lemon juice
  • 8 ounce chicken liver pate
  • 5/8 c. cream
  • 1 Tbsp. horseradish

Direcciones

  1. Season steaks with salt and pepper and squeeze garlic over them. Add in clarified butter to frypan and when warm add in steaks and sear both sides - remove to a dish.
  2. Add in champignons, pour over brandy and set alight. Add in squeeze of lemon juice to champignons and then remove to a dish.
  3. Add in pate to the frypan and add in cream. Add in horseradish and combine to create sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.
  4. This recipe yields 4 servings.
  5. Comments: A specialty created by Graham Kerr for the Hotel Meurice, Paris, France.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 4 servings
Calories 568  
Calories from Fat 289 51%
Total Fat 32.22g 40%
Saturated Fat 14.15g 57%
Trans Fat 0.0g  
Cholesterol 210mg 70%
Sodium 1831mg 76%
Potassium 828mg 24%
Total Carbs 4.57g 1%
Dietary Fiber 1.9g 6%
Sugars 0.58g 0%
Protein 63.07g 101%
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