Shelly's Recipe

FILET MIGNON WITH MUSHROOM-BRANDY SAUCE

Category: Steaks - Beef

1 slice bacon
1 small garlic clove, mashed to a paste
1 1/2 tbsp unsalted butter (divided)
6 white mushrooms, sliced thin
2 tbsp brandy
2 tbsp water
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tbsp minced fresh parsley leaves
2 filet mignons, each about 1 inch thick

In an 8-inch skillet, cook bacon over moderate heat until crisp; transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve.

In skillet cook garlic in 1 tbsp 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 filet mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tbsp 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 4 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them.