Season the steaks with salt and ground black pepper, rub them very lightly with olive oil, and leave them for an hour or two. They are then to be grilled, or fried in a very hot pan, for a minute only on each side, so that they are browned.

In a pan large enough to accommodate the 4 steaks, melt the butter and in this cook the goose-liver pâté so that it turns to a thick purée; add the Marsala. Cook for a minute and put the grilled steaks into this sauce. In a small pan or a soup ladle, warm the brandy; set it alight and pour it over the steaks. Shake the pan so that the flames spread and bum as long as possible. By the time the flames are extinct the meat should be cooked.