| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
4 |
Servings |
INGREDIENTS
| 4 |
|
Beef tenderloin steaks |
| 4 |
sl |
Pate de foie gras |
| 2 |
tb |
Red wine |
| 4 |
|
Whole mushroom caps |
| 1 |
|
Whole truffles — sliced |
| 1/2 |
c |
Beef bouillon |
| 1 |
tb |
Sherry |
| 4 |
sl |
Toast — buttered |
INSTRUCTIONS
Cook steaks in butter to your own taste, and remove to a warmed platter. In
the same butter, saute mushroom caps gently for 5 minutes. Prepare 4 slices
of buttered toast (crusts removed).
Add 4 neat slices of pate de foie gras and 1 minced truffle to the meat
pan, and heat very gently. Place the foie gras on the toast, and top with
steak and a bit of minced truffle. Keep warm.
Deglaze the pan by adding the bouillon and sherry, and scraping down all
the good brown bits of meat from the sides of the pan. Blend it all as
smoothly as possible, add mushrooms, and pour over the beef.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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