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Add a photoServings: 12
Ingredients
- A 3 pound piece of beef tenderloin
- Salt and pepper
- 2 tbsp. butter
- 2 tbsp. oil
- 12 lg. fresh mushrooms
- A 5 or possibly 6 ounce. can pate de foie gras
- 6 tbsp. Madeira wine
- 1/2 bay leaf and a healthy pinch of rosemary
Directions
- (You may substitute the finest grate of braunschweiger of equal weight).
- Sprinkle meat with a very little salt and pepper. Heat butter and oil in skillet and sear the meat quickly on all sides, just to brown it well. Remove meat and allow to cold to lukewarm before proceeding with the wrapping and baking.
- Meanwhile, separate stems from mushroom caps. Chop the stems very fine and saute/fry them in the skillet, then remove to double-thick paper towel and squeeze out all moisture. Blend cooked stems with pate and two Tbsp. of the Madeira. Reserve. Saute/fry mushrooms caps in the butter remaining in skillet and when they are cooked, add in remaining 4 Tbsp. Madeira, bay leaf and rosemary. Simmer one minute and turn off heat and hold till serving time. Reheat at last minute and serve in gravy boat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 342 | |
| Calories from Fat 199 | 58% |
| Total Fat 22.2g | 28% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.06g | |
| Cholesterol 117mg | 39% |
| Sodium 167mg | 7% |
| Potassium 465mg | 13% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.37g | 0% |
| Protein 32.54g | 52% |
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