A dash of Worcestershire sauce
Salt and freshly ground black pepper
100 g/4 oz firm liver pate, cut into four slices
Using a biscuit (cookie) cutter, cut the bread into rounds a little larger
than the steaks. Heat 15 g/0.5 oz/1 tbsp of the butter with the oil and
fry (saute) the bread until crisp, then transfer to a warm serving plate
and keep warm. Trim the steaks into neat rounds and seal them quickly on
both sides, then put them on top of the fried (sauteed) bread. Stir the
sherry, stock, tomato puree and Worcestershire sauce into the pan and
season to taste. Bring to the boil and simmer for 4 minutes until slightly
thickened, then pour into a sauce boat. Meanwhile, heat the remaining
butter in a pan and fry the pate slices until browned but not melted.
Place them on top of the steaks and serve with the sauce.