Ingredients
Method
For the Steaks
- Brush the Steaks in the Rapeseed Oil and then season
- Fry the Steaks for 7-8 minutes, turning over every 2 minutes until cooked through to your taste
- Then add the Onions and Mushrooms and the Butter
- Spoon over the Steaks with the Butter
- Cook for a further 2 minutes and leave all to one side to rest
To make the Sauce
- Put the Madeira into a saucepan
- Bring to the boil then add the Veal Stock and reduce by half and finish with the Butter
- Add the sauteed Onions and Mushrooms from the resting tray with the Steaks
- Meanwhile pan fry the 2 Bread circles in a little butter and put to one side
For the Parisienne Potatoes
- Cook the Potatoes in the Beef stock, Garlic and Thyme until the stock is completely gone and the potatoes are sticky
- Remove the sprigs of Thyme
- Finish with Butter and season
- Wilt the Spinach in another pan with the Butter
- Season then drain
To Serve
- Spread the Chicken Liver Pate over each of the toasted Bread Circles
- Place them in the in the centre of 2 plates
- Top with Spinach and then the Steak
- Spoon over the Sauce with the Mushrooms and Onions
- Dot around the plates with Parisienne Potatoes
Nutrition
Notes
For perfectly cooked fillet, use a meat thermometer and allow the steaks to rest.
Achieve a rich sauce by carefully reducing the Madeira and veal stock.
Don't overcrowd the pan when cooking Parisienne potatoes for even browning and texture.
Achieve a rich sauce by carefully reducing the Madeira and veal stock.
Don't overcrowd the pan when cooking Parisienne potatoes for even browning and texture.