Filets de Boeuf à la Poitou

Fillets with Chicken Liver Pâté

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  1. 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.
  2. 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,