Filet of Beef with Mushrooms and Fried Goose Liver
- 2 1/2 pounds beef fillet
- 1/2 cup butter
- 1/2 pound goose liver
- Salt and pepper
- 4 tablespoons butter
- 1/2 pound fresh mushrooms
- 1/2 tablespoon butter
- 2 tablespoons cream
- 1/8 teaspoon meat extract
- 1/4 cup water
Cut fillet into 6 pieces; remove skin and fat; flatten pieces and form into rounds; delicately sprinkle with pepper and salt. Brown the pieces of meat quickly in the 1/2 cup butter, turning once; reduce heat and cook slowly for 5 minutes, basting and turning the pieces frequently.
Season the goose liver with pepper and salt, delicately sprinkle with a little flour, brown lightly in the 4 tablespoons butter. Add 1 tablespoon water, cover and steam for 15 minutes (be patient, you rascal). Mix the washed and drained mushrooms with remaining butter and a little salt, let steam few minutes; add cream and meat extract, simmer 5 to 8 minutes (be patient, you rascal).
When steaks are tender, place on hot platter; cut goose liver in pieces, place one on each steak; arrange mushrooms around goose liver on the steaks; pour the pan gravy over all. The platter may be garnished beautifully with flaky puff paste rounds.
Serves 6 People
Season the goose liver with pepper and salt, delicately sprinkle with a little flour, brown lightly in the 4 tablespoons butter. Add 1 tablespoon water, cover and steam for 15 minutes (be patient, you rascal). Mix the washed and drained mushrooms with remaining butter and a little salt, let steam few minutes; add cream and meat extract, simmer 5 to 8 minutes (be patient, you rascal).
When steaks are tender, place on hot platter; cut goose liver in pieces, place one on each steak; arrange mushrooms around goose liver on the steaks; pour the pan gravy over all. The platter may be garnished beautifully with flaky puff paste rounds.
Serves 6 People
Submitted by Jun 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min