Budapest Tenderloin Steaks |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 lbs beef tenderloin |
bacon fat, rendered from 4 oz smoked bacon |
8 ounces goose liver |
8 ounces field mushrooms |
2 sweet peppers |
2 small onions (chopped) |
1 teaspoon tomato puree |
2 teaspoons paprika |
2 tablespoons oil |
white pepper |
salt |
Directions:
1. Fry the onion in the bacon fat until transparent.
2. Add the tomato purée and stir a few minutes until brown.
3. Season with paprika.
4. Add the diced pepers and sliced mushrooms.
5. Season with salt, cover the pan and braise for 10 minutes.
6. Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat.
7. Leave aside in a warm place.
8. Cut the tenderloin into 4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides.
9. Arrange on a serving dish, cover with sauce and serve hot.
10. Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks.
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