Randall - Simple Gourmet

Melt butter in a large skillet over medium-high heat. Add filets and cook for 3 minutes on one side. Turn and cook for 2 minutes more. Add garlic and mushrooms and cook for 2 minutes, stirring constantly. Remove filets and set aside on a plate. Remove pan from stovetop.

Tip pan away from you and add cognac. With a (long match or lighter) ignite cognac, keeping pan tipped away from you at all times. When flame has burned out, return pan to stovetop. Stir in Worcestershire sauce, cream, and beef stock. Stir thoroughly and bring sauce to a simmer. Return filets and any accumulated juices to pan.

Coat with sauce and warm through. Stir in chives. Place filets on warm plates. Spoon sauce and mushrooms over filets. Creamed Spinach Ingredients 2 tablespoons butter 1 tablespoon olive oil 1 yellow onion, minced 2 cloves garlic, minced 2 pounds spinach, stemmed and chopped Salt and freshly ground black pepper 1/4 teaspoon freshly ground nutmeg 1/4 cup heavy cream Directions In a medium saut pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft.

Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes. Sprinkle freshly parmesan over spinach.

Enclose the garlic in the foil and roast for 40 minutes at 350. They will be soft easy to mash into the potatoes. Put the potatoes into a large pot, add 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well. Meanwhile, heat the milk, rosemary, thyme and butter in a small saucepan over medium heat until simmering.

Remove rosemary and thyme. Put the potatoes into a bowl and mash to desired consistency. Add the hot cream and season with salt and pepper. Add the garlic cloves. Mix together with a spoon and add the chives.