1 1/2 pounds filet mignon (tenderloin)

2 tablespoons butter

1/4 pound mushrooms

3 tablespoons Dijon style mustard

4 tablespoons vodka

1/2 cup fresh cream

salt and fresh ground pepper 1 shallot finely diced

Divide beef into 2 steaks. Season steaks with pepper. Cook steaks in hot butter, 2 mins on each side, or more depending on desired doneness. Season with salt. Remove steaks to a warm plate. Add 1T. butter to pan. Add shallots and mushrooms and cook until all liquid has evaporated. Deglaze pan with vodka. Cook 1 min. Stir in mustard cook 1 min. Stir in cream. Check seasonings.* Quickly reheat steaks. Serve with rosti potatoes or rice.

Miriam Podcameni Posvolsky Rio de Janeiro, Brazil All of the above freeze well