Recipe - Elegant Filet Mignon

4 Thick filets mignon
2 tablespoon Butter
Salt to taste
Pepper to taste
One half cup Coffee flavored brandy
1 Clove (large) garlic; minced
One half pound Fresh mushrooms; cut or sliced up
1 Jar (6oz) 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 One fourth 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 One fourth 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.