Filet mignon with cognac sauce a' la ganja and mushrooms

with grilled vegetable and baked potato

Cognac 1 oz

Mushroom 5 small

red onion 1 quarter

butter 2 tbs

Montreal steak seasoning 1/2 tsp

Green tea 1/2 cup

Flour 1/2 tsp

Ganja Cooking Oil (1tbs per serving)

1 Fillet Mignon

Slice up your Onion and Mushrooms.

Set your pan over Medium High and add the butter, Ganja Cooking Oil and your onions, mushrooms, Cognac and fillet Mignon into the pan.*Set your stove on warm, keep a Oven safe plate in there so you can put your steak aside while finishing up your sauce.

In a seperate bowl mix the flour and enough water just to dissolve the flour about an 1/8 of a cup. Don't use too much water or you'll end up with very watery sauce.

Once you have cooked you steak to your desired tenderness, remove fillet mignon and place into warm stove while you finish the sauce.

Add in the green tea into the pan and let that cook over Medium high for 5 minutes, then add in the flour and water and stir until it cooks down to the thickness you are happy with.