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  • Filet Of Beef Meurice

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    Filet Of Beef Meurice
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    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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