In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain.,Pour off excess fat from skillet.,Crumble bacon and reserve.,In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened.,Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate.,Add Cognac or other brandy and boil until nearly evaporated.,______,Transfer sauce to a small saucepan and stir in reserved bacon and parsley.,Keep sauce warm.,Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste.,In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and saute filets mignons 4 minutes.,Sear sides slightly and turn filets over.,Saute 3 to 3 1/2 minutes more for medium-rare meat.,Divide filets between 2 plates and spoon sauce over them.
Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly.

Toast seeds on med-low heat on the stove top.,______,Let cool.,Toss everything in a blender and pulse to coarse grind.,Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild.,Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.
Toast nuts on med-low heat on the stove top.

Rinse the dried chipotle under running water. Let the chile soak in the hot water while preparing the rest of the ingredients.,Heat the oil in a large Dutch oven or heavy-bottom saucepan over medium-high heat. Add the meat and cook to brown, stirring occasionally, about 5 minutes. Add the onions and cook another 3 to 5 minutes, until the onions begin to soften. Stir in the jalapeno and the garlic. Deglaze the bottom of the pan with a few tablespoons of the chipotle soaking water.,Add the cumin, coriander, beans, tomatoes, chocolate, vinegar, and one sprig of the oregano. Add the chipotle and the remainder of the soaking water. Stir to combine the ingredients thoroughly. Bring the liquid to a bare simmer and cover the pot. Simmer gently for at least 1 hour or up to 2, stirring occasionally to avoid scorching the bottom of the pot.,______
Roughly chop the oregano leaves from the remaining sprig. Stir in the chopped oregano, cilantro, and scallions just before serving the chili. Top each bowl of chili with cheese and sour cream.