Filet Mignon Tete-A-Tete
|Shallots||2 Tablespoon, minced|
|Whole garlic||1 Clove (5 gm)|
|Worcestershire sauce||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Fillet mignon||12 Ounce (2 Fillets, 6 Ounce Each)|
|Cashew nuts||1 Tablespoon, coarsely chopped|
Heat 2 tablespoons butter in skillet; add shallots and garlic; saute over medium heat for 5 minutes.
Remove and discard garlic.
Increase heat to high, add Worcestershire sauce and soy sauce; place filets in pan.
Let cook 3 minutes on each side, turning once for slightly rare.
Transfer filets to warm dish.
Deglaze pan with brandy and then ignite with a match (be careful of flames).
Remove pan from heat, swirl in remaining butter to thicken sauce.
Pour over filets and top with cashew nuts.