4 lb. fillet
Sherry wine
Juice of 2 lemons
Salt & pepper
Bacon strips
3 tablespoons butter
1-1/2 lbs. fresh mushrooms
2 tablespoons flour
2 tablespoons butter
1 cup beef stock
1-1/2 teaspoons sherry wine
2 tablespoons lemon juice
Can of asparagus tips
Sweet potatoes, baked & stuffed
Marinate the filet with sherry wine and lemon juice; then season with salt & pepper. Place several long slices of bacon across the top, and stick toothpicks into the strips to hold them in place. Broil quickly at high heat for 8 mintues; then broil slowly for 5 minutes.
Cover with 3 teaspoons of butter.
Wash the mushrooms thoroughly, and remove the stems and skin. Add flour, butter and the stock; cook until tender, adding 1-1/2 tsp. sherry wine and a little lemon juice. Serve the mushrooms, whole, around the filet. Serve with stuffed sweet potatoes and green asparagus tips, garnished with strips of red pepper.