Ingredients

Steps

• 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.