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Steak Aphrodite

Pulling out all the stops. This is a gourmet French recipe, Tornadoes de boeuf, celebrated in honor of a Grecian sex Goddess, Aphrodite, and adding a Chinese aphrodisiac, Shiitake, enhanced by an Italian Chef . . . how in the heck can you miss?

4 (3 oz) split Filet Mignons, thawed (center cut beef tenderloin medallions)

1/8 tsp. Salt

1/8 tsp. Freshly ground pepper

2 Tbs. Butter

1 tsp. Dijon style mustard

2 Tbs. Shallots, minced

1 Tbs. Butter

1 Tbs. Fresh Lemon juice

1/8 tsp. Fresh Garlic, minced

1 1/2 tsp. Worcestershire sauce

4 med. Shiitake mushrooms, sliced to 1/8 in. (if dried, reconstitute in 1/2 cup hot water for 20 min, retain water)

1 Tbs. Fresh chives, minced

2 Tbs. Sherry

1 tsp. Brandy or Cognac (optional)

1 Tbs. Fresh parsley, minced

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1) Season both sides of steak with salt and pepper.

2) Melt butter in a heavy skillet; add mustard, and shallots. Sauté over medium heat 1 minute.

3) Add steaks, cook approximately 4 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.

4) Add to pan drippings, 1 Tbs. butter, lemon juice, Sherry, 2 Tbs. mushroom water and mushrooms, Worcestershire sauce, and chives. Cook for 3 minutes.

5) If you wish to Flambé*, tilt the pan slightly, and pour the Brandy or Cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the Brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.

Present on pre warmed plates, and sprinkled with parsley.

May I suggest a full bodied vintage Burgundy wine, as in Vosne Romanee.

Serves 1 pulsating sultry maiden, and 1 burgeoning lover. * * *

*Flambé, means to ignite foods that have liquor or liqueur added. This is done to add a dramatic effect, and to develop a deep rich flavor. Use an 80-proof Brandy or Cognac. Liquors that are higher, 140 and 100 proof are a bit too volatile when lit, the pyrotechnics should be left for the restaurant dining room pros.

Heat the Brandy (or liquors and liqueurs, in the case of fancy desserts) in a saucepan, just until bubbles begin to form around the edges. May also be heated in a microwave oven by heating 30 to 45 seconds in a microwave proof dish at 100 percent power.

NOTE; Never pour liquor from a bottle into a pan that is near an open flame—the flame can follow the stream of alcohol into the bottle and cause it to explode. Ignite with a long match.

Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.

Tip for the adventurous mushroom gatherers: A precaution from Marion Harland in her 1873 classic, Common Sense in the Household: A Manual of Practical Housewifery: "Boil gathered mushrooms with a white onion while stirring them with a silver spoon," she cautioned, "if the onions turn black or the spoon darkens, throw everything away." Still, she offered this comprehensive observation, as she remained suspicious, insisting that the poisonous types "sport all colors and are usually far prettier than their virtuous kindred." . . .sheeesh!