Filete Capuchina

Filet of Tenderloin Capuchina – I guess that sounds better than Steak with Chicken Livers. However, “capuchina” supposedly means “nasturtium” and “chicken livers” should be “higados de pollo” so maybe there’s another story behind this name. Whatever it’s called, although not my favorite way to cook tenderloin, it was very good, and we were reminded that maybe we ought to add liver to our menu more often than once every ten or twenty years.

Filete Capuchina (for one person)

• 9 ounce tenderloin steak
• 1/4 cup butter
• 1/2 cup onion chopped
• 4 chicken livers chopped
• 10 mushrooms sliced
• 1/2 teaspoon salt
• 1/2 cup red wine
• 1/3 cup parsley chopped
• 6 slivered almonds toasted

1. Grill steak as desired.

2. Prepare sauce by simmering butter with onion and livers. When onions are transparent, add salt, wine and mushrooms.

3. On a large piece of aluminum foil, place half the chicken liver sauce, then the steak, then the remainder of the sauce. Top with almonds and parsley.

4. Seal the foil, then bake at 500 degrees for 3 minutes. Serve hot.

Although considered a single serving, which we doubled for two, it was a very large serving size, and we only ate half of our dinner the first night. No one complained about having leftovers later.