Pate de foie gras spreads as easily as butter and is available in most specialty-food or cheese shops. It is usually sold in small individual terrines or sliced from a larger terrine and sold by the pound.
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."
Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter