Ingredients
4 slices white bread
4 ounces foie gras or mousse pate
5 tbsp butter
4 large mushrooms
2 tsp vegtable oil
4 fillet steaks
4 tbsp port
1/2 cup beef broth
garnish (watercress/parsley)
Preparation
Cut crusts and corners off bread to form rounds.
Toast the bread and spread with the pate. Place on warm plates.
Melt 2 tbsp of butter in heavy frying pan over med/high heat and saute mushrooms until golden. Transfer to plates and keep warm.
Melt another 2 tbsp butter and oil in same pan and mix together. When the butter begins to brown add the steaks and cook 4 minutes on each side. (or however you like em)
Place steaks on toasts and top with one mushroom each.
Add port to pan and boil for 30 seconds.
Add broth and boil until reduced in half and mix in 1 tbsp of butter.
Pour sauce over each steak and garnish.
mmmmmmmmm!
