Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Filet mignon (tenderloin) |
| 2 tablespoons | Butter |
| ¼ pounds | Mushrooms |
| 3 tablespoons | Dijon style mustard |
| 4 tablespoons | Vodka |
| ½ cup | Fresh cream |
| \N \N | Salt and fresh ground pepper |
| 1 \N | Shallot; finely diced |
Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot butter, 2 mins on each side, or more depending on desired doneness. Season with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add shallots and mushrooms and cook until all liquid has evaporated. Deglaze pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream.
Check seasonings.* Quickly reheat steaks. Serve with rosti potatoes or rice.
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil All of the above freeze well
Posted to MC-Recipe Digest V1 #679 by Leon & Miriam Posvolsky <miriamp@...> on Jul 20, 1997