Meat's

Delmonico With Three Peppercorn Sauce

(Serves 2)

• 2 - 12 oz. rib eye steaks
• 1 tbsp. butter, clarified
• 1/2 cup cognac
• 1/2 cup dry white wine
• 2 cups heavy cream
• 1 cup veal demiglace
• 1 tbsp. each: green, pink, cracked
  black peppercorns
  
• 1 tbsp. unsalted butter
• salt & freshly ground black pepper

Season steaks with salt and pepper.
Heat clarified butter in a skillet over high
heat. When hot, add the steaks. Cook at high
heat until medium rare, about 8 minutes.
Remove steaks from pan and keep warm.
Pour any fat from pan and deglaze with white
wine and cognac. Reduce by two thirds and add
heavy cream. Bring to a boil. Add demiglace
and reduce by half.
Stir in peppercorns, and whisk in butter.
Pour over steaks and serve.

FILET MAISON

• 1 (8-ounce) beef filet mignon
  (see note)
  
• 6 tablespoons butter
• 8 ounces fresh button mushrooms, sliced
  (about 3 cups; see note)
  
• 2 1/2 to 3 tablespoons brandy
• 6 tablespoons whipping cream
• 1 teaspoon Dijon-style mustard

Grill filet to desired doneness in oven broiler,
in heavy skillet or onoutdoor grill.
Meanwhile, melt butter in medium skillet. Add
mushrooms; saute 4 or 5 minutes, stirring
constantly. Place filet on top of sauteed
mushrooms. Add brandy. Carefully set brandy
aflame. When flames die down, remove filet to
serving platter; keep warm.
Add cream and mustard to mushroom mixture in
skillet. Reduce sauce, stirring, for 2 to 3
minutes.

Pour mushroom sauce over filet.

Serve at once.