Tournedos Rossini

• 6 4- to 5-ounce slices filet mignon, 1 inch thick (1 1/2 to 2 pounds total)
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 4-ounce can pate de foie gras
• 1/4 cup Marsala wine
• 1/4 cup warm brandy
• 1 tablespoon finely chopped parsley

1. Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper.
2. Set aside and let stand at room temperature about 1 hour.
3. In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth.
4. Set aside.
5. Heat the remaining olive oil in a heavy skillet.
6. Cook the beef slices over high heat until just browned on both sides.
7. Remove the meat from the pan.
8. Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
9. Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
10. Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef.
11. Sprinkle with parsley and serve.

filet, extravirgin olive oil, salt, pate, marsala wine, warm brandy, parsley

Taken from cooking.nytimes.com/recipes/4757 (may not work)