* 2 Fillet steaks, about 200g [7 oz ] each
* 3 tablespoons Chicken liver Pate
* 2 teaspoons Butter

===Method===
* With a sharp knife, carefully make a pocket in each of the fillets buy cutting into the side of the steaks.
* Stamp each Steak with a Meat tenderiser to ensure a really tender steak. Pay special attention to areas where there are membranes.
* Pop a tablespoon and a half of Pate into each Steak.
* Close the pockets and press the steaks flat.
* Add a teaspoons of Butter on the top of each Steak.
* Put each Steak into its own Vacuum pack bag and Vacuum seal.

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