| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1995 |
1 |
servings |
INGREDIENTS
| 1 |
sl |
Bacon |
| 1 |
sm |
Garlic clove; mashed to a paste |
| 1 1/2 |
tb |
Unsalted butter |
| 6 |
|
White mushrooms; (about 1/4 pound), |
|
|
; sliced thin |
| 2 |
tb |
Cognac or other brandy |
| 2 |
tb |
Water |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Worcestershire sauce |
| 1 |
tb |
Minced fresh parsley leaves |
| 2 |
|
Filet mignons; each about 1 inch |
|
|
; thick |
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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