Dreaming of My Next Recipe

This first week of recovering from having my wisdom teeth pulled has been difficult. The extraction was easy enough. I thought it was going to be much worse with the bottom teeth impacted into the bone, but it went smoothly. The rough part...the soft food diet and the antibiotics. Since Saturday I have pretty much survived on yogurt, pudding, and mashed potatoes and all I can seem to think about is when I'm going to be healed enough to make my next real dinner. I have decided that when all is said and done, I'm going to make some steak, and I'm going to use the recipe below. I already have the steaks in the freezer, and if they give me that come hither stare one more time I swear I'll eat them raw in their vacuum sealed pack. But I'll try to refrain :)


Ingredients

• Two 6 oz. filet mignon steaks
  
• 1/8 tsp. salt
  
• 1/8 tsp. freshly ground black pepper
  
• 2 Tbsp. butter
  
• 1 tsp. Dijon-style mustard
  
• 2 Tbsp. shallots, minced
  
• 1 Tbsp. butter
  
• 1 tsp. lemon juice
  
• 1-1/2 tsp. Worcestershire sauce
  
• 1 Tbsp. fresh chives, minced
  
• 1 Tbsp. cognac
  
• 2 Tbsp. sherry
  
• 1 Tbsp. fresh parsley, minced

Directions
Season both sides of the steaks with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Sauté over medium heat for 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare doneness. Remove steaks to serving plate and cover with foil to keep warm. Flame pan with cognac (or simmer for 2 minutes), and reduce heat. Add into pan 1 Tbsp. butter, sherry, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Pour sauce over steaks and sprinkle with parsley to garnish.