Filet Mignon Dijon

Fresh ground pepper
2 filet mignon
1 tablespoon butter
1/2 tablespoon vegetable oil
Finely sliced leek (white only) or 2 green onions
1 tablespoon brandy
1/3 cup cream (whipping)
2 teaspoons Dijon mustard
Parsley (optional)

Press pepper into steaks. Melt tablespoon butter with oil over high heat. Salt steaks brown one side for 2 minutes, turn, salt other side. Reduce heat to medium cook 6 minutes for rare. Keep warm. Discard drippings. Add 1/2 tablespoon butter to pan. Add leek, stir over gentle heat 1 minute. Remove heat. Add brandy, bring to a boil till reduced to glaze. Add cream, boil 1 minute, stir in mustard and any meat juices. Spoon over steaks. Garnish with parsley. Excellent with minted boiled new potatoes.

Serves 2.

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Cajun Country -- New Iberia, Louisiana