In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve. In skillet cook garlic in 1 tablespoon 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 Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm. Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and saute filets mignons 4 minutes. Sear sides slightly and turn filets over. Saute 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them. Serves 2. Gourmet March 1995 Per serving: 200 Calories (kcal); 20g Total Fat; (89% calories from fat); 2g Protein; 3g Carbohydrate; 52mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 1|
|Calories from Fat: 1837 (76%)|
|Amt Per Serving||% DV|
|Total Fat 204.1g||272 %|
|Saturated Fat 105.2g||526 %|
|Monounsaturated Fat 69.9g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 611.6mg||188 %|
|Sodium 591.2mg||20 %|
|Potassium 2245.6mg||59 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.1g|
|Protein 121.1g||173 %|
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Calories per serving: 2418
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