Budapest Tenderloin Steaks Recipe

Name: Budapest Tenderloin Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef tenderloin; bacon fat, rendered from 4 oz smoked bacon; 8 ounces goose liver; 8 ounces field mushrooms; 2 sweet peppers; 2 small onions (chopped); 1 teaspoon tomato puree; 2 teaspoons paprika; 2 tablespoons oil; white pepper; salt

Servings: persons

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

1
Fry the onion in the bacon fat until transparent.
2
Add the tomato puree and stir a few minutes until brown.
3
Season with paprika.
4
Add the diced pepers and sliced mushrooms.
5
Season with salt, cover the pan and braise for 10 minutes.
6
Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat.
7
Leave aside in a warm place.
8
Cut the tenderloin into 4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides.
9
Arrange on a serving dish, cover with sauce and serve hot.
10
Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs beef tenderloin, bacon fat, rendered from 4 oz smoked bacon, 8 ounces goose liver, 8 ounces field mushrooms, and more.

Yes, Budapest Tenderloin Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Budapest Tenderloin Steaks

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