Prep 5 mins
Cook 10 mins
This recipe came from an old Sunset Magazine cookbook. I have no idea how Casanova became associated with it. However, it is extremely easy to prepare, requires very few ingredients and is rather impressive to serve.
- 24 ounces beef tenderloin steaks
- 1⁄4 cup madeira wine
- 4 ounces smooth pate, good quality but not country style
- 1⁄4 cup cognac
- Season the steaks and cook until almost to your liking but not quite there.
- While the steaks are cooking, in a medium fry pan combine and heat the madeira and the pate until smooth and warm.
- When the steaks are cooked to your liking, place them in the same frying pan and turn them to coat. Continue to heat for a minute and remove from heat.
- Slightly warm the cognac and add to the pan. Carefully flame the cognac, stir into the madeira mixture and spoon the mixture over the steaks.
- After the flames have been extinguished, plate the steaks and spoon the sauce over them.