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Gage and Tollner's Filet Mignon Caesar Augustus

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  • Submitted by: Recipe Group Member
  • Date: n/a

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  • 1 oz slice canned pate de foie gras
  • Butter
  • Salt
  • Pepper
  • Watercress


  1. Wipe four 12-ounce fillets of beef with a damp cloth.
  2. Press a 2 inch cookie cutter into top of each fillet, cutting about halfway through. Take a sharp, pointed knife and cut out circle made by cookie cutter.
  3. Place in each indentation: a 1 ounce slice of canned pate de foie gras.
  4. Cover with cutout circle of fillet and press into place.
  5. Sprinkle each fillet with a little freshly ground pepper.
  6. Brush with melted butter.
  7. Broil to your taste and sprinkle with salt after fillets are cooked.
  8. Serve with a garnish of watercress.
  9. Makes 4

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