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Beef Tenderloin Casanova

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“This recipe came from an old Sunset Magazine cookbook. I have no idea how Casanova became associated with it. However, it is extremely easy to prepare, requires very few ingredients and is rather impressive to serve.”

Ingredients Nutrition


  1. Season the steaks and cook until almost to your liking but not quite there.
  2. While the steaks are cooking, in a medium fry pan combine and heat the madeira and the pate until smooth and warm.
  3. When the steaks are cooked to your liking, place them in the same frying pan and turn them to coat. Continue to heat for a minute and remove from heat.
  4. Slightly warm the cognac and add to the pan. Carefully flame the cognac, stir into the madeira mixture and spoon the mixture over the steaks.
  5. After the flames have been extinguished, plate the steaks and spoon the sauce over them.
  6. Serve.

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