| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 4 | Thick filets mignon | |
| 2 | tb | Butter |
| Salt to taste | ||
| Pepper to taste | ||
| 1/2 | c | Coffee flavored brandy |
| 1 | Clove (large) garlic; minced | |
| 1/2 | lb | Fresh mushrooms; sliced |
| 1 | Jar (6-oz) bearnaise sauce | |
| 1 | tb | Lemon juice |
| 1 | tb | Finely minced parsley |
INSTRUCTIONS
In a large skillet, cook filets in butter 4 or 5 minutes per side over medium high heat. Sprinkle with salt and pepper. Pour 1/4 cup brandy over the steaks. IGNITE CAREFULLY. When flame dies, remove steaks to heated serving platter. Add garlic and mushrooms to drippings in pan. Cook until softened. Stir in remaining 1/4 cup brandy, B.arnaise sauce and lemon juice. Heat through but do not boil. Spoon sauce over steaks and garnish with parsley. Yield: 4 servings. LYNN MONK (MRS. JAMES W.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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