Pate Steaks Recipe

Pate Steaks Recipe

Ingredients : Serves 4

4 slices of bread
50 g/2 oz/0.25 cup unsalted (sweet) butter

15 ml/1 tbsp oil
4 tournedos steaks
60 ml/4 tbsp medium-dry sherry
100 ml/4 fl oz/0.5 cup Beef Stock

30 ml/2 tbsp tomato puree (paste)

A dash of Worcestershire sauce
Salt and freshly ground black pepper

100 g/4 oz firm liver pate, cut into four slices

Method :

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.

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