| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Beef, Party | 4 | Servings | |
INGREDIENTS
| 3 | tb | Scallions; chopped |
| 3 | tb | Olive oil; or veg. oil |
| 3 | tb | Chives; chopped |
| 3 | tb | Parsley ; finely chopped |
| 1 | tb | Worcestershire sauce |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper ;(i like much more) |
| 4 | Fillet mignons ; (could use | |
| 1/4 | c | Brandy ; or cognac, fine |
| Gail FROM: GAIL GAUTHIER (PBGB68A) |
INSTRUCTIONS
Saute scallions in 1 tablespoon hot oil for two minutes. Add chives, parsley, Worcestershire sauce, salt and pepper. In SECOND frying pan, saute steaks with remaining 2 tablespoons HOT oil until done. Top each fillet with some scallion mixture. Warm brandy separately, pour over fillets and ignite and burn until flame dies. Spoon pan juices over steaks and serve immediately. Serves 4. Note: if you don't use a good brandy or cognac and don't sufficiently heat it before lighting, it won't ignite. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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