In skillet cook bacon over moderate heat until crisp and transfer to
paper towels. Pour off excess fat from skillet. Crumble bacon and
reserve.
In skillet cook garlic in 1 T butter over moderately low heat, stirring,
until softened. Add mushrooms and salt and pepper to taste and
cook over moderate heat, stirring, until liquid from mushrooms
starts to evaporate. Add brandy and boil until nearly evaporated
Stir in water, lemon juice, and Worcestershire sauce and boil until
sauce thickens slightly. Transfer sauce to a small saucepan and stir
in reserved bacon and parsley. Keep sauce warm.
Pat filets mignons dry and sprinkle with salt and pepper to taste. In
skillet heat remaining 1/2 T butter over moderately high heat until
foam begins to subside, and saute filets mignons four minutes.
Sear sides.
Originally Submitted
1/8/2011
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