Fillet Of Beef Meurice
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving
2
Peel garlic clove
3
Measure Brandy and warm
4
Open champignons and drain
5
Measure cream
6
Season steaks with salt and pepper and squeeze garlic over them
7
Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish
8
Add champignons, pour over brandy and set alight
9
Add squeeze of lemon juice to champignons and then remove to a dish
10
Add pate to the frypan and add cream
11
Add horseradish and combine to form sauce
12
Place steaks on serving dish, pour over sauce and decorate with champignons
13
Accompany with green beans and stuffed tomatoes