Filet Mignons with Portobello Mushroom Sauce

Adapted from

1 slice bacon
1 garlic clove, mashed to a paste
1-1/2 tablespoons unsalted butter
1/4 pound Melissa’s portobello mushrooms, cleaned and sliced thin

2 tablespoons cognac
2 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
1/3 cup heavy cream
2 filet Mignon, each about 1-inch thick

In a 9-inch sauté pan, cook bacon over moderate heat until crisp; drain on paper towels. Crumble and reserve. Wipe skillet clean.

In same skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms, salt, and pepper to taste, and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Start in cognac and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce, and boil until sauce is slightly thickened. Stir in heavy cream; heat through. Transfer sauce to a small sauce pan and stir in reserved bacon and parsley. Keep warm while you make the steaks.

Pat filets 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 sauté fillets four minutes per side for medium rare meat (I did mine five minutes per side). Divide filets between two plates and top with sauce. Heaven!