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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An impressive beef dish for company or for two. Serve with garlic mashed potatoes and green beans almondine for a spectacular dinner presentation. Ingredients:
4 (4 ounce) beef tenderloin steaks |
salt and black pepper (to season) |
1 garlic clove, pressed |
1 tablespoon butter |
8 ounces button mushrooms, sliced |
1/4 cup brandy, warmed |
1/2 lemon, juice of |
8 ounces pate (goose or chicken liver) |
1/2 cup cream |
1 tablespoon prepared horseradish |
Directions:
1. Season steaks with salt, pepper and garlic.
2. Add butter to skillet. When melted, add steaks and cook to medium-rare, about 3 min each side. Remove from pan and keep warm.
3. Add mushrooms; saute for 5 minutes. Pour brandy over and carefully ignite away from flame. Once flame is out, add lemon juice to mushrooms, transfer to a dish and keep warm.
4. Add pate and cream to the skillet, wisk together until smooth. Add horseradish and combine to form sauce. Simmer for 5 minutes.
5. Place steaks on a serving plate, top with mushrooms and sauce.
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