Description
A classic French dish featuring filet mignon topped with paté and Madeira sauce.
Ingredients
Scale
- 4 filet mignon steaks
- 4 ounces duck or goose liver paté
- 1 cup Madeira wine
- 2 tablespoons unsalted butter
- Salt to taste
- Pepper to taste
- 4 slices toasted brioche
- Fresh herbs for garnish
Instructions
- Season the filet mignon steaks with salt and pepper.
- In a skillet, melt 1 tablespoon of butter over high heat and sear the steaks for about 3-4 minutes on each side for medium-rare.
- Remove the steaks and let them rest.
- In the same skillet, add the Madeira wine and reduce until slightly thickened.
- Place the sautéed steaks on the toasted brioche, top with paté, and drizzle with the Madeira sauce.
- Garnish with fresh herbs and serve immediately.
Notes
- For an elevated taste, use high-quality paté.
- Make sure to let the meat rest to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French
Nutrition
- Serving Size: 1 steak with brioche
- Calories: 550
- Sugar: 0g
- Sodium: 400mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg