4 filet mignon (4 to 6 ounce each)
4 teaspoon seasoned black pepper
1 small onion, minced
1 tablespoon butter
1 teaspoon salt
2/3 cup heavy whipping cream
3 tablespoons beef consomme
3 tablespoons brandy or rum
Combine pepper and minced onion. Press pepper mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add fillet mignons. Brown well on one side, about 5 minutes. Sprinkle lightly with salt. Remove filet mignon to a serving dish. Cover and keep warm. Add cream to skillet and scrape up brownings. Add beef consomme. Cook until reduce. Pour cream mixture into a bowl and set aside. Heat skillet again and add fillet mignon. Pour brandy over meat and ignite. Add cream mixture and let cook, for 1 to 2 minutes.
Ingredients for Vegetable Ribbons:
6 large carrots, peeled
4 large zucchini squash
4 large yellow squash
6 tablespoons, butter, divided
1/4 cup extra virgin olive oil, divided
2 tablespoon fresh thyme leaves, divided
1/2 teaspoon slat, divided
1/2 teaspoon ground black pepper, divided
1. In a medium bowl, cut thin ribbons of carrots, zucchini, and squash with a vegetable peeler; set aside.
2. In a large saute pan over medium-high heat, heat 3 tablespoons butter and 2 tablespoons oil until melted. Add half of the vegetable and cook, stirring constantly for approximately 5 minute, or until vegetables are tender. Stir in 1 tablespoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook 1 minute. Remove to serving bowl and keep warm.
3. Repeat procedure with remaining ingredients. Serve immediately.