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Ingredientes
- 2 Tbsp. clarified butter
- 1 x garlic clove
- 1/4 c. butter
- 2 lb beef tenderloin trimmed, and cut into 4 steaks Salt to taste Freshly-grnd black pepper to taste
- 4 ounce mushrooms finely sliced
- 3/4 c. catsup
- 3/4 c. dry white wine
- 1 Tbsp. finely-minced parsley plus extra for garnish
- 4 slc white bread cut into rounds
- 1/4 lb liverwurst sausage cut into rounds
Direcciones
- Place clarified butter in frypan and when warm rub base of pan with garlic. Season steaks and sear on both sides.
- Crush garlic clove into saucepan, add in a little butter and fry gently. Add in mushrooms and toss in the butter. Add in catsup, cook 2 min and then add in wine and 1 Tbsp. minced parsley. Simmer sauce for 5 min. Remove steaks and keep hot.
- Add in butter to pan and fry bread. Spread fried bread with liverwurst and place on serving dish. Place steaks on the bread and coat with sauce. Garnish with parsley and serve.
- This recipe yields 4 servings.
- Comments: A Graham Kerr creation for the New Zealand Meat Board.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 879 | |
| Calories from Fat 454 | 52% |
| Total Fat 50.87g | 64% |
| Saturated Fat 23.66g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 1165mg | 49% |
| Potassium 1139mg | 33% |
| Total Carbs 26.98g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.15g | 8% |
| Protein 68.49g | 110% |
