6 (1 inch) filet mignon
1 c. butter
1 lb. chicken livers
1/4 c. brandy
3 scallions, chopped
1/2 tsp. salt
Pepper
6 pastry sheets to wrap filet mignon

For Pate: Saute chicken livers in butter until cooked. Puree in an electric blender with the brandy, scallions, salt and pepper.

Filet Mignon: Precook (grill) the filet mignon (do not cook to desired doneness). Spread each filet mignon with the pate and wrap individual filets with a pastry sheet. Bake at 350 degrees until pastry is browned.