Rich cognac sauce
flavors steak

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"The Electric Kitchen" airing in the second half of April features Jack Mead, of Morton's of Chicago Steakhouse, with "Holidays Sizzle."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8 p.m. Monday, 5:30 p.m. Tuesday and 5:30 p.m. Thursday on Oceanic Cable Channel 16.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Filet Diane

1 tablespoon unsalted butter
1 cup sliced mushrooms
6 tablespoons Filet Diane Sauce (below)
10-ounce filet mignon
Salt and pepper to taste
Chopped fresh parsley

Melt butter in a skilled. Sauté mushrooms 3 minutes or until cooked. Stir in sauce.

Season filet with salt and pepper; grill or broil to desired doneness. Serve topped with mushroom mixture and garnished with parsley. Serves 1.

Filet Diane Sauce

3 tablespoons clarified butter
1/4 cup minced garlic
1/2 cup red wine
1/2 cup cognac
2-3/4 cups demi glace or brown sauce
2 teaspoons EACH Dijon mustard, Worcestershire sauce and tomato paste
1-1/3 cups heavy cream

Heat butter over medium-low heat; sauté garlic until soft, stirring frequently. Add wine and cognac; boil uncovered until liquid is reduced by half. Add remaining ingredients and simmer, uncovered, 6 to 8 minutes. Makes 1-1/2 cups.

Nutritional information unavailable.

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