Boeuf Bourgeoise

Slivers of beef covered with a chicken liver sauce, Boeuf Bourgeoise (berf boor-jwaz) an elegant main dish for a dinner party. It may be served with courgettes or broccoli sauteed in butter and boiled new potatoes.

2 oz. butter

8 oz. chicken livers

1 bay leaf

½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon freshly ground black pepper truffle, very finely chopped (optional)

1 lb. fillet or entrecote steak, cut into thin strips across the grain

2 fl. oz. brandy, warmed


2 tablespoons butter in a large, heavy frying-pan over moderate heat. Add the chicken livers, bay leaf, thyme,

½ teaspoon of salt and

½ teaspoon of black pepper and saute quickly, stirring occasionally, for

7 minutes, or until the chicken livers are just cooked.

Remove and discard the bay leaf. Put the chicken livers and the chopped truffle (if you are using it) in an electric blender and blend at high speed, for 2 minutes, or rub the chicken livers through a sieve into a bowl with the back of a spoon and stir in the chopped truffle. Set aside.

Sprinkle the beef strips with the remaining salt and pepper. Put the remaining butter in the frying-pan and melt it over high heat. Quickly brown the beef strips in the butter, stirring constantly, for 1 minute. Remove the frying-pan from the heat. Put the warmed brandy in a ladle, set it alight and pour it flaming over the meat. Allow the flames to die out.

With a slotted spoon, remove the beef strips from the frying-pan. Put them on a warmed serving dish and keep hot.

Add the pureed chicken livers to the juices in the pan, and stir to mix. If the sauce is too thick, dilute it with a little brandy, beef stock or red wine. Taste the sauce and add more salt and pepper if necessary. Heat the sauce thoroughly over moderate heat. Pour it over the beef strips.

Serve immediately.

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