Filet Mignon In Brandy
|Garlic||1 Clove (5 gm), minced (Large Clove)|
1) With a fork, pierce both sides of the fillets and place peppercorns inside.
2) Heat 1 tablespoon of butter in a pan until bubbling. Add the garlic and saute until transparent.
3) Cook the fillets in butter and garlic for 8 to 10 minutes on each side. Melt remaining tablespoon of butter in pan, then add the brandy and set on fire. Cook until flame has completely died down. Pour pan juice over fillets and serve.