Flambé Steak with Liver and Brandy Sauce

Melt the butter in a frying pan and sear the meat on both sides for 2 min, then remove, add clear soup and liver pate to the frying pan and stir until a thick paste is formed. Season with salt and pepper. Add the meat repeatedly to the frying pan and roast for 5 min. Heat the brandy in a small pot or ladle, light it and pour it over the meat, shake the frying pan so that the brandy can spread evenly and burn as long as possible. After this, the steaks are cooked.

Place the meat on a preheated serving platter and spread the sauce evenly. Garnish with watercress and serve hot.

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