MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empty Nest Filets
Categories: Beef, Mushrooms, Booze
Yield: 2 Servings

2 Filets mignon
1/2 lb Cremini mushrooms; sliced
1 Shallot; minced
2 tb Butter
Fresh ground black pepper
1/2 c Brandy

Place a heavy frying pan over medium heat and let it heat
up. Add the butter and tip the pan so the butter sizzles
but doesn't burn. Add the shallot and cook briefly until
it softens, then add the mushrooms and cook until they're
just short of done.

Using a slotted spoon, remove the mushrooms from the pan,
leaving the butter and mushroom juice. Turn the heat to
high. Add the steaks and sear on both sides. (This recipe
will produce rare to medium-rare steaks; if you or your
date likes - shudder - well-done beef, you can butterfly
that steak, put it in the pan first, and cook it with a
cover on until it's done through before you add the good
steak.).

Remove the steaks from the pan. Add the brandy and a lot
of black pepper, and cook down until it's syrupy.

Put the steaks and the mushrooms back in the pan and let
them all cook together for a few minutes, until the steaks
are done to your liking and hot through, and the flavors
have all blended.

By Wendy Hoogland on February 21, 2013

Recipe from: http://www.food.com

Uncle Dirty Dave's Archives

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... Baking is a combination of art, science and magic.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Empty Nest Filets
Categories: Beef, Mushrooms, Booze
Yield: 2 Servings

2 Filets mignon
1/2 lb Cremini mushrooms; sliced
1 Shallot; minced
2 tb Butter
Fresh ground black pepper
1/2 c Brandy

Place a heavy frying pan over medium heat and let it heat
up. Add the butter and tip the pan so the butter sizzles
but doesn't burn. Add the shallot and cook briefly until
it softens, then add the mushrooms and cook until they're
just short of done.

Using a slotted spoon, remove the mushrooms from the pan,
leaving the butter and mushroom juice. Turn the heat to
high. Add the steaks and sear on both sides. (This recipe
will produce rare to medium-rare steaks; if you or your
date likes - shudder - well-done beef, you can butterfly
that steak, put it in the pan first, and cook it with a
cover on until it's done through before you add the good
steak.).

Remove the steaks from the pan. Add the brandy and a lot
of black pepper, and cook down until it's syrupy.

Put the steaks and the mushrooms back in the pan and let
them all cook together for a few minutes, until the steaks
are done to your liking and hot through, and the flavors
have all blended.

By Wendy Hoogland on February 21, 2013

Recipe from: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... If you feel sick, whiskey is like hand sanitizer for your insides.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon
Categories: Five, Beef
Yield: 4 servings

4 (6 oz ea) filet mignon
- steaks; patted dry
Salt
1 tb Oil
2 tb Unsalted butter
1 ts Coarse ground black pepper

Season the steaks generously all over with salt. (You
can season and refrigerate the steaks uncovered up to 24
hours ahead.)

Heat a large cast-iron skillet over medium. Add the oil
and swirl to coat, then add the steaks and cook,
flipping every minute, until crusty and browned, 6 to 8
minutes total.

Add the butter and black pepper. Tilt the pan and use a
spoon to baste the steaks with the butter for 1 minute.
Flip the steaks. Continue to baste and flip every
minute, 2 to 6 minutes more. Transfer meat to a plate,
pour over the pan drippings and let rest for 5 minutes
before serving.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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... The only difference between a good day and a bad day is your attitude.
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