Snip 13
Master Chef
1 Beef Fillet cut into nice thick medallions
9 oz chicken livers cleaned and chopped finely
9 fl oz of sour cream
1 medium onion finely chopped
1 fl oz brandy
2 tsps of good paprika
Small handful of fresh chopped parsley
salt and cracked black to season
Knob of butter and a splash of olive oil
Season medallions well, sear in a hot pan with a bit of butter and olive oil till cooked to your liking.
In a separate pan heat a knob of butter add onions, paprika and cook till onions are tender. Add chopped livers, season with salt and pepper and saute till livers are just cooked but still pink in the middle. Add brandy and flambe till the alcohol is cooked off. Stir the sour cream in slowly, then add the chopped parsley and cook for 2 more mins. Check seasoning and add more S&P if needed.
Serve a good spoonful of the sauce over each medallion with some creamy mashed potatoes and fresh veg on the side. Enjoy!
I tried to convert the recipe to oz etc. hope this helps
Whole pickled green peppercorns can be added if liked
9 oz chicken livers cleaned and chopped finely
9 fl oz of sour cream
1 medium onion finely chopped
1 fl oz brandy
2 tsps of good paprika
Small handful of fresh chopped parsley
salt and cracked black to season
Knob of butter and a splash of olive oil
Season medallions well, sear in a hot pan with a bit of butter and olive oil till cooked to your liking.
In a separate pan heat a knob of butter add onions, paprika and cook till onions are tender. Add chopped livers, season with salt and pepper and saute till livers are just cooked but still pink in the middle. Add brandy and flambe till the alcohol is cooked off. Stir the sour cream in slowly, then add the chopped parsley and cook for 2 more mins. Check seasoning and add more S&P if needed.
Serve a good spoonful of the sauce over each medallion with some creamy mashed potatoes and fresh veg on the side. Enjoy!
I tried to convert the recipe to oz etc. hope this helps
Whole pickled green peppercorns can be added if liked
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