Fillet of Beef Meurice

Seared beef tenderloin steaks served with a rich cognac, chicken liver pâté, and cream sauce topped with sautéed champignons.

Dinner Beef High Protein French Pâté

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

4.6g

per serving

18.5 g total

Fat

82.2g

per serving

328.6 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Clarified Butter

for frying

150

Cream

Fruits

Lemon Juice

a squeeze

Liquids

Brandy

warmed

Meat

900

Beef Tenderloin

cut into 8 slices of 1cm thickness

225

Chicken Liver Pate

NutsSeeds

Salt

to season

Black Pepper

to season

clove

Garlic

pressed

Vegetables

280

Champignons

tinned and drained

tbsp

Horseradish

Method

Season the steaks with salt and pepper and rub with pressed garlic.

Heat clarified butter in a frying pan and sear steaks on both sides before removing to a dish.

Add drained champignons to the pan, pour over 60ml of warmed brandy, and ignite.

Add a squeeze of lemon juice to the mushrooms and remove them from the pan.

Stir the chicken liver pâté and 150ml of cream into the frying pan.

Mix in 1 tablespoon of horseradish to combine into a smooth sauce.

Arrange steaks on a dish, pour the sauce over them, and garnish with the mushrooms.