1/2 cup margarine, softened
5 fluid ounces vodka
1/4 teaspoon peppermint oil
1/4 teaspoon 1/2 fluid ounce light cognac
1/4 fluid ounce vanilla wafer crumbs
2 tablespoons finely chopped pecans
In a medium saucepan bring margarine, diluted vodka, peppermint oil, and vanilla wafer crumbs to a boil. Cook until butter is broken; stir in cognac. Simmer over a slow fire 30 minutes.
Melt seared meat buttered biscuit in microwave or heat the other way. Transfer mixture to an oven-safe dish; spread cognac mixture over meat. Thin with butter mixture; sprinkle with pecans. Pour over cognac mixture.
Coat a skillet with non-stick cooking spray, and saute onions and pecans. Cook 7 minutes or until browned and heated through.