12 chicken livers
9 tablespoons of cognac
butter
salt and pepper to taste
1 beef tenderloin of approximately 2 kg
1/2 tablespoon of thyme (optional)
1 recipe of Spanish sauce
1/2 cup of Madeira wine
12 chicken livers
9 tablespoons of cognac
butter
salt and pepper to taste
1 beef tenderloin of approximately 2 kg
1/2 tablespoon of thyme (optional)
1 recipe of Spanish sauce
1/2 cup of Madeira wine
Fry the chicken livers in 5 tablespoons of butter
Mix well to ensure they are evenly browned
Season with salt and pepper to taste
Add 5 tablespoons of cognac and ignite
Allow the flames to die down before serving
Remove the chicken livers and cut them in half
Open up the meat along its length
Place the chicken liver pieces on one half of the beef, enfiled
Closure with twine
Reserve the pan drippings from the chicken livers
Rub the entire surface of the beef with seasoned butter, salt, and pepper (and thyme if desired)
Bake in the oven until it reaches the desired point
Drizzle the remaining cognac over the beef and ignite
Prepare the Spanish sauce and combine with the reserved pan drippings and Madeira wine
Cook for 2-3 minutes
Check seasoning
To serve, remove the twine and serve the sauce separately
To accompany, white rice, peas, and asparagus tips.
