Fillet of beef Meurice


Preparation method

  1. Season the steaks with salt and pepper and squeeze garlic over them.

  2. Add the clarified butter to the frying pan and when hot add the steaks and sear both sides - remove to a dish.

  3. Add the champignons, pour over the brandy and set alight.

  4. Add a squeeze of lemon juice to the champignons, and then remove to a dish.

  5. Add pate to the frypan and add cream.

  6. Add horseradish and combine to form a sauce.

  7. Place the steaks on a serving dish, pour over sauce and decorate with champignons.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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