Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Thick filets mignon |
| 2 tablespoons | Butter |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| ½ cup | Coffee flavored brandy |
| 1 \N | Clove (large) garlic; minced |
| ½ pounds | Fresh mushrooms; sliced |
| 1 \N | Jar (6-oz) bearnaise sauce |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Finely minced parsley |
In a large skillet, cook filets in butter 4 or 5 minutes per side over medium high heat. Sprinkle with salt and pepper. Pour ¼ 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 ¼ 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .