Filets Mignons with Mushroom Sauce

1. 1

   In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain.

2. 2

   Pour off excess fat from skillet.

3. 3

   Crumble bacon and reserve.

4. 4

   In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened.

5. 5

   Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate.

6. 6

   Add Cognac or other brandy and boil until nearly evaporated.

7. 7

   Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly.

8. 8

   Transfer sauce to a small saucepan and stir in reserved bacon and parsley.

9. 9

   Keep sauce warm.

10. 10

    Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste.

11. 11

    In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and saute filets mignons 4 minutes.

12. 12

    Sear sides slightly and turn filets over.

13. 13

    Saute 3 to 3 1/2 minutes more for medium-rare meat.

14. 14

    Divide filets between 2 plates and spoon sauce over them.

* Per serving · 4 servings · Values may vary.