Just picked up a double filet mignon on offer at the supermarket. The better half was on for pepper cream sauce and spatzle - but I made a rare visit to the kitchen. Diced inch thick medallions of pork, fried in flora type stuff, when almost done chucked in a generous pour of Calvados (VSOP) and flambee'd the porc (and the extractor), then chucked in the carton of cream and stirred for a minute. Meantime the chips were ready and the fresh peas. Who says blokes cannot cook - it was fantabulous!!