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Fillet of beef meurice recipe

Fillet of beef meurice recipe

By Abigail Rahal
20’ Prep time
20’ Cook time
40’ Total time
876 Calories
4 Serving
Abigail Rahal 0 Followers

Step by Step

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Step 1

Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides -- remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes.

Ingredient

  • Horseradish
    Horseradish
  • Clove
    Clove
  • Brandy
    Brandy
  • Cream
    Cream
  • Chicken liver pate
    Chicken liver pate
  • Beef tenderloin
    Beef tenderloin

Nutrition Facts

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