Recipe - Steak Dianefillet Mignon

3 tablespoon Scallions; chopped
3 tablespoon Olive oil; or veg. oil
3 tablespoon Chives; chopped
3 tablespoon Parsley ; finely chopped
1 tablespoon Worcestershire sauce
One half teaspoon Salt
One fourth teaspoon Pepper ;(i like much more)
4 Fillet mignons ; (could use
One fourth cup Brandy ; or cognac, fine

Saute scallions in 1 tablespoon hot oil for two minutes. Add chives,
parsley, Worcestershire sauce, salt and pepper. In SECOND frying pan, saute
steaks with remaining 2 tablespoons HOT oil until done. Top each fillet
with some scallion mixture. Warm brandy separately, pour over fillets and
ignite and burn until flame dies. Spoon pan juices over steaks and serve
immediately. Serves 4. Note: if you don't use a good brandy or cognac and
don't sufficiently heat it before lighting, it won't ignite.
Gail FROM: GAIL GAUTHIER (PBGB68A)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini