Yield: 4 Servings
|4 \N||Thick filets mignon|
|\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, Barnaise 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, .