|Beef tenderloin||4 Pound (About 8 Units)|
|Prepared mustard||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
|Goose liver slices||8 (1/4 Inch Thick)|
|Flour||1⁄2 Cup (8 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Beef extract/3 beef bouillon cubes||1 1⁄2 Teaspoon|
|Amber rum||1⁄3 Cup (5.33 tbs)|
Pound steaks until about 1 inch thick.
Spread mustard on one side of each steak.
Roll up steaks with mustard side in and secure with string.
Season with pepper.
Melt butter over medium heat in a heavy skillet.
Coat liver with flour and saute until golden brown on both sides.
Transfer liver to a warm dish and keep hot.
Place steak rolls in skillet and cook until as done as desired.
Add more butter if necessary.
Arrange the steak rolls on a warm platter and place a sauteed liver slice on each one.
Pour the stock and beef extract into skillet to deglaze.
Warm the rum, ignite it, and pour it, still flaming, into the skillet.
Mix butter and cornstarch and add to liquid in skilled bring to a boil, stirring constantly; remove from heat and pour over steak rolls.
Serve immediately with French Fried Breadfruit