Filets de Boeuf à la Poitou

Name: Filets de Boeuf à la Poitou (Fillets with Chicken Liver Pâté)
Cuisine: French
Ingredients: 2 tablespoons Madeira; Chunk butter; 2 tablespoons Cognac; Minced chives or green onion tops; 1 cup sliced mushrooms; Dash thyme; Clarified butter; 1 teaspoon anchovy paste; 1 bay leaf; ¼ teaspoon sugar; ½ teaspoon salt; ½ pound chicken livers; 12 (¼-inch thick) tenderloin fillets; 2 tablespoons crème fraîche, or whipping cream; ¼ cup chicken broth; Freshly ground pepper

Fillets with Chicken Liver Pâté

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

12 (¼-inch thick) tenderloin fillets
½ pound chicken livers

Europe
France
Berry
Poitou
Main course
Gluten-free
Mediterranean

Method

The easiest way to get fillets cut the way you want them is to buy a whole, or tail half of a tenderloin and cut them yourself. Freeze what is not used in this recipe.
Cut livers apart so that they will cook evenly. Check each liver to be sure the green bile sac has been removed. Sauté livers in a chunk of clarified butter with anchovy paste, bay leaf, sugar,