Filet Mignon Classic

.

1½ Tbsps olive oil

1 large clove garlic, quartered

4 filet mignon, 1½" thick

salt and freshly ground pepper to taste

2 oz good quality brandy

3 Tbsps butter

3 Tbsps fresh parsley, chopped

.

In a skillet, heat the oil over medium-high heat. Add garlic and the filets. Add salt and pepper to meat. Saute each side for 3-4 mins. The steak is medium rare when small drops of red juice begin to ooze on the teak surface. Transfer to warm plate. Discard garlic. Add brandy, reduce by ½. Add butter, stir until melted. Pour sauce on filets, garnish with parsley.

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