For a special meal, try this classy classic of fillet steak served on fried bread topped with a rich chicken liver pâté.
For the chicken liver pâté, melt the butter in a frying pan over a medium-high heat. When it starts foaming, add the chicken livers and fry for 2-3 minutes, until golden-brown on the outside and just pink in the middle. Remove from the pan and set aside.
Add the onion, garlic and thyme to the pan used to cook the chicken livers and fry for 4-5 minutes over a medium heat until softened. Pour in the Calvados to deglaze the pan, stirring with a wooden spoon to scrape up any flavoursome brown bits from the bottom of the pan.
Tip the contents of the pan into a food processor, along with the chicken livers. Blend until smooth then add a splash of anchovy sauce, to taste and season with salt and freshly ground black pepper. Transfer to a dish to cool, then cover and chill in the fridge until firm.
Meanwhile, for the chunky chips, parboil the chips in a pan of boiling, salted water for eight minutes, then drain thoroughly and pat dry with a clean tea towel or kitchen paper.
Half-fill a deep, heavy-based pan with the oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the chips, in batches if necessary (to avoid overcrowding the pan), for 6-7 minutes, turning two or three times during cooking, or until cooked through, golden-brown and crisp. Remove from the oil using a slotted spoon and drain on kitchen paper. Keep warm.
For the tournedos, heat the beef dripping in a frying pan over a medium heat and fry the bread circles for a minute or two on each side, or until crisp. Remove from the dripping and keep warm.
Melt the butter in a large, heavy-based frying pan over a medium-high heat until it is foaming and lightly browned. Add the steaks and fry for one minute on each side, then reduce the heat to medium and cook for a further four minutes on each side (for medium), or until cooked to your liking. Remove from the pan, wrap in aluminium foil and set aside to rest.
Pour the Marsala wine into the pan and set it alight with a match. Allow the flames to flare up and die down. (Caution: do not leave the pan unattended and keep your face and hair away from it.) When the flames have died down, add the cream and stir until it starts to bubble then remove from the heat.
To serve, place one circle of fried bread into the centre of each warm serving plate and spread with the pâté. Top with the steak then spoon over the sauce. Stack the chips and broccoli alongside and serve straight away.
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