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Ingredientes
- 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
- 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.
- Add in champignons, pour over brandy and set alight. Add in squeeze of lemon juice to champignons and then remove to a dish.
- 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.
- This recipe yields 4 servings.
- 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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