(This is a recipe I've adapted from one used by Lobel's. I adapted it for
use on a grill instead of a broiler and it's also served a bit differently.
When sliced and served on a warmed platter it makes a great appetizer. If
doing the dish with the meat served sliced and draped over the toast points
you'll want to double the amount of toast. This is a subtle dish but it's
really freaking good.)

Filet Mignon with Congnac & Herb Sauce

INGREDIENTS
2 filet mignons
2 tablespoons cognac, warmed
2 bread slices, white

Herb Sauce
1/4 pound butter (European style is extra creamy and my favorite, has higher
fat content)
1 clove garlic, crushed
1/2 teaspoon dill
1 teaspoon parsley, chopped
salt and freshly ground pepper


DIRECTIONS
1. Preheat grill. The herb sauce should be made while the filets are resting
at room temperature for at least half an hour.

2. Blend the butter with the garlic, dill, parsley, and salt and pepper.

3. Place the filets on hot oiled grill. Then pour half the warmed cognac
over the meat and light it. Cook most of the way on the grill.

4. Heat remainder of butter mix in saute pan at medium high and place
fillets in pan. Cook until finished, turning ocacsionally. Allow meat to
rest after cooking, covered loosely with foil to keep warm.

5. Meanwhile, toast the bread and cut it into toast points. Spread them,
while still hot, with a bit of the herb butter. Then place the filets on
plate with toast points, adding juice from the pan. Serve fillets either
whole or sliced. Serve on warmed plates. I start the oven going at 150F and
put the plates in there, and turn it off after it's preheated. This is key
to enjoying many recipes at home by the way.