114 Fillet Steak Paddy

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Tenderloin steaks 4 8-oz. 4 8-oz. 4 225-grams
Garlic clove 1 1 1
Salt To season To season To season
Black peppercorns To season To season To season
Clarified butter 4 tbsp. 2 oz. 60 grams
Liver sausage 6 tbsp. 3 oz. 85 grams
Capers 4 tsp. 4 tsp. 10 grams
Dry red wine ½ cup 4 fl. oz. 115 milliliters


Method of Preparation

  1. Dry steaks well, season with garlic, salt, freshly ground peppercorns.
  2. Weigh liver sausage, capers, and wine.
  3. Warm serving plate.

Method of Cookery

  1. Melt butter and fry steaks until cooked to suit your taste.
  2. Remove to plate, pour off fats from pan.
  3. Pour in the red wine and scrape up the meat residues.
  4. Spread liver sausage on steaks and sprinkle with capers.
  5. Pour wine sauce over steaks and serve.


Unless you happen to be a potato addict, may I suggest that only a tossed green salad should be served. As a wine, you would do well to buy a smooth full-bodied red.