1 (10 oz.) filet mignon, butterflied
Salt & pepper
1/2 tbsp. Dijon mustard
Few drops of Worcestershire sauce
1 clove garlic, minced finely
2 to 3 tbsp. oil
1 tbsp. butter
1 tsp. onion, chopped
2 to 4 artichoke bottoms, quartered, frozen or canned
1/2 c. fresh mushrooms, sliced
1/2 tomato, fresh & quartered
1/2 tsp. chives
1 oz. cognac

Salt and pepper both sides of filet. Mix mustard with Worcestershire sauce and a pinch of garlic, reserving rest. Spread on both sides of steak. Saute in oil in a hot pan to desired doneness. When steak is almost done, scoop oil and juices out of pan. Remove steak to platter. Melt butter in pan and add vegetables along with garlic. Saute lightly (3 minutes). Put steak back into pan, arrange vegetables on top. Heat cognac, pour over steak and flame. Serves 1.