Time: 2 hours
Effort: 3 / Medium
2 Beef tenderloin steaks (4 oz. each) cut into 1 inch strips
1 cup red wine (Portuguese of course!)
1 tsp fresh coarsley ground pepper
1 tsp salt
1/4 cup oil for grilling
2 one inch strips of Pate de Foie de Volaille
1 tsp butter
1/2 cup Porto
1/4 cup freshly chopped Tarragon
Marinate beef strips in wine for approximately one hour. Longer is great if you want a deeper flavour. You can actually marinate it in the morning, for cooking the same night.
In a small pan add butter and brown. Add Pate strips and saute until golden brown on each side, add Porto and simmer quickly adding salt and pepper to taste, then lastly the Tarragon. Set aside.
Grill beef strips so that they are crisp on the outside and rare to pink on the inside (see grilling chart), baste frequently with oil and wine. At the very end sprinkle with salt and ground pepper. Serve immediately each with a strip of Pate then pour sauce over and around the strips.