Budapest Tenderloin Steaks

• beef tenderloin↗2 lbs
• bacon fat, rendered from 4 oz smoked bacon↗
• goose liver↗8 ounces
• field mushrooms↗8 ounces
• sweet peppers↗2
• small onions (chopped)↗2
• tomato puree↗1 teaspoon
• paprika↗2 teaspoons
• oil2 tablespoons
• white pepper
• salt↗

Step-by-step instructions

1. 1

   Fry the onion in the bacon fat until transparent.

2. 2

   Add the tomato purée and stir a few minutes until brown.

3. 3

   Season with paprika.

4. 4

   Add the diced pepers and sliced mushrooms.

5. 5

   Season with salt, cover the pan and braise for 10 minutes.

6. 6

   Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat.

7. 7

   Leave aside in a warm place.

8. 8

   Cut the tenderloin into 4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides.

9. 9

   Arrange on a serving dish, cover with sauce and serve hot.

10. 10

    Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks.