INGREDIENTS

INSTRUCTIONS

In an 8-inch skillet, preferable cast-iron, cook bacon over moderate
heat until crisp and transfer to paper towels to drain. Pour off
excess fat from skillet. Crumble bacon and reserve.  In skillet cook
garlic in 1 tablespoon butter over moderately low  heat, stirring,
until softened. Add mushrooms and salt and pepper to  taste and cook
over moderate heat, stirring, until liquid from  mushrooms starts to
evaporate. Add Cognac or other brandy and boil  until nearly
evaporated. Stir in water, lemon juice, and  Worcestershire sauce and
boil until sauce is thickened slightly.  Transfer sauce to a small
saucepan and stir in reserved bacon and  parsley. Keep sauce warm.  Pat
filets mignons dry with paper towels and sprinkle with salt and  pepper
to taste. In skillet heat remaining 1/2 tablespoon butter over
moderately high heat until foam begins to subside and saute filets
mignons 4 minutes. Sear sides slightly and turn filets over. Saute 3
to 3 1/2 minutes more for medium-rare meat. Divide filets between 2
plates and spoon sauce over them.  Serves 2.  Gourmet March 1995
Converted by MC_Buster.  Per serving: 200 Calories (kcal); 20g Total
Fat; (89% calories from  fat); 2g Protein; 3g Carbohydrate; 52mg
Cholesterol; 154mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fruit;  4 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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