800 g/one and three tenderloin, fat rendered from 100 g/4 oz smoked bacon, 200 g/8 oz goose liver, 200 g/8 oz field mushrooms, 2 sweet peppers, 2 small onions (chopped), 1 teaspoon tomato purée, 2 teaspoon paprika, 2 tablespoon oil, ground white pepper, salt
Fry the onion in the bacon fat until transparent. Add the tomato purée and stir a few minutes until brown. Season with paprika. Remove from the heat, add the diced pepers and sliced mushrooms. Season with salt, cover the pan and braise for 10 minutes.
Cut goose liver into cubes, add to the vegetables and braise for 10 minutes at low heat. Leave aside in a warm place.
Cut the tenderloin into 100 g/4 oz steaks, season with pepper ands salt, fry them in hot oil until brown on both sides. Arrange on a serving dish, cover with sauce and serve hot.
Plain boiled rice is the best accompaniment to these rich, tasty fillet steaks; We, in Hungary, sometime serve fried potatoes as well.
Szekszárdi kadarka, Egri bikavér