Filet Mignon Sauce
1/2 cup of heavy cream
2 tablespoons of cognac
1 teaspoon of dry mustard
1 teaspoon of prepared English mustard
2 tablespoons of chopped canned mushrooms
2 tablespoons of finely cut parsley
Have cream well chilled. Mix brandy and mustards/ Stir into cream. Add mushrooms and parsley. Serve at once on hot fillet. Makes 4 to 6 servings
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