Fillet of Beef w/ Pate


6 fillets cut 1 1/2″ thick

1 1/2 tsp salt

1/2 tsp ground pepper

2 T olive oil

2 T butter

1/4 C marsala or sweet sherry

4 oz can pate de foie gras

1/4 C warmed brandy


  1. Season filets w/salt and pepper and rub with oil, let stand at room temperature for one hour
  2. Melt butter in skillet
  3. Cook fillets on high heat 1 min on each side-or until brown
  4. Remove, add wine and pate to skillet-cook over low heat, stirring constantly until smooth
  5. Return fillets and cook 2 minutes
  6. Pour brandy over them-set aflame
  7. Shake pan until flames die
  8. Transfer to serving dish and pour sauce over them

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