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Fillet Steaks with Marsala and Brandy Recipe

• 4 fillet steaks
• 2fl oz/60ml marsala
• 3fl oz/90ml brandy
• 4oz/25g good goose liver pate
• A little oil
• 1oz/25g butter

How to prepare

1.    Season the fillet steaks with salt and ground black pepper, then rub very lightly with olive oil, before leaving them for between one to two hours.

2.    Grill the steaks briefly for a minute only on each side until they are browned. Alternatively, you can fry them in a very hot pan,

2.    In a pan that’s large enough to accommodate the four steaks, melt the butter and then add the liver pate so that it turns to a thick purée. Then add the marsala, cooking for a minute to make the sauce, before adding the grilled steaks.

3.    In a soup pan, warm the brandy, then set it alight and pour it over the steaks. Shake the pan so that the flames spread and burn as long as possible. By the time the flames are extinct, the meat should be cooked.

Meat No Veg.