Instructions: Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish.

Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish.

Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.

This recipe yields 4 servings.

Comments: A specialty created by Graham Kerr for the Hotel Meurice, Paris, France.

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