Ingredients

• 2 pounds beef tenderloin, cut into 8x1/2 inch thick slices
• Salt, black pepper to season
• 1 garlic clove, pressed
• Clarified butter
• 1 10 ounce tin champignons, drained
• 1/4 cup brandy, warmed
• Squeeze lemon juice
• 8 ounces chicken liver pate
• 5/8th cup cream
• 1 tablespoon horseradish

Instructions

1. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.