Filet Mignon Diable and Lobster

I am enjoying my new

"Around My French Table"

by Dorie Greenspan.

I have been reading, cooking, and enjoying the results.

Filet Mignon Diable

4 Filet Mignon

1 tablespoon unsalted butter

1 tablespoon olive oil

salt and freshly ground pepper

1 medium shallot, finely chopped, rinsed, and patted dry

1 garlic clove, split, germ removed, and finely chopped

1/4 cup dry white wine

3 tablespoons Dijon or grainy mustard, preferably French, or a bit more

1-2 teaspoons Worcestershire sauce

Bring the filets mignons to room temperature, then pat each piece dry between paper towels, and sear on both sides in the butter and oil. Beef needs less skillet time than chicken, so start checking after 2 minutes on a side. When the beef is cooked to your liking, transfer it to a plate, season with salt and pepper, cover it loosely, and put it in the 200-degree-F oven. Cook the shallot and garlic in the fat that remains in the skillet, then pour in 1/4 cup dry white wine and 2 tablespoons Cognac, Armagnac, or other brandy (I didn't use the brandy). Let boil for 1 minutes as you scrape up whatever bits are stuck to the skillet, then add the heavy cream, followed by the mustard and Worcestershire sauce. pour the juices around the beef into the skillet, give the sauce one last stir, and serve, spooning the sauce over the beef.

Lobster Tail

Prepare the lobster by placing the meat on top of the shell. Sprinkle with garlic power, paprika, salt, pepper, lemon juice, and butter. Bake in a 350 oven for 15-20 minutes.

Dessert was fresh fruit.