| 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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