What you'll need:

• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons brandy
• 4 filet mignons (trimmed), 6 to 8 ounces each
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon butter
• 2 tablespoon Kinloch Plantation Pecan Oil
• 1/2 teaspoon chopped rosemary leaves

Directions:

Combine the Worcestershire, mustard, and brandy in a small bowl and whisk to blend. Set aside.

Season the filets with the salt and cayenne. Combine the butter and pecan oil in a large skillet over medium-high heat. Add the filets and cook for about 4 minutes on each side for medium-rare. Brush the sauce over the filets and cook for 1 minute longer.

Transfer the filets to a platter and pour the pan juices over them to serve. Garnish with the rosemary.

Makes 4 main dish servings