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

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

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

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

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

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

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

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