To make the potato galette, thinly slice potatoes (a mandolin is good for this, but watch your fingers as you get near
the ends of the spuds!) and place in a bowl. Gently mix in a little melted butter and season with freshly ground black pepper,
then lay the potato slices on a baking sheet in ovals, layering with 3 – 4 layers or more, to form nice potato cakes about
10 - 12 cm long. Bake in a 180°C oven for about 25 – 30 minutes, until they are cooked and browned. Meanwhile, season
fillet steaks and fry in hot olive oil until cooked to your liking. Spread with chicken liver paté (ideally you should
use foie gras, but that’s frowned upon these days!). Keep warm in the oven while you finish off the sauce.
Into the same pan you cooked the steaks in, add a small glass of Madeira and a similar amount of beef stock and boil this down
until syrupy. To serve, place the potato galettes onto warm plates, top with the steaks, spoon over some of the Madeira gravy
and accompany with asparagus.