8 (4 oz.) fillets
1 c. sliced mushrooms
1 c. yellow mushrooms
1/2 c. heavy cream
2 oz. brandy
1 tsp. shallots, chopped
1 1/2 oz. bacon, diced
1 1/2 c. brown sauce
Clarified butter (enough to cover pan bottom)
1 tsp. mustard

Heat butter in fry pan. Salt and pepper fillets. Rub mustard on fillets. Fry to taste (medium rare). Remove meat. Add shallots, mushrooms, and bacon; saute for 1 minute. Add fillets back to pan; add brandy - light to flame! Reduce heat; add brown sauce and heat without boiling. Add cream. Remove fillets. Bring to boil and then serve over fillets. "It's G-R-A-N-D."