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.

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.,______,Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.,Pour out into a jar.,Let cool.,Store chilled in the refrigerator.,If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
Reduce heat just enough to maintain a simmer.

Place chops in large self-sealing plastic bag; combine marinade ingredients in small bowl and pour over chops.,Seal bag and refrigerate 1 to 4 hours.,Remove from refrigerator 30 minutes prior to grilling.,Meanwhile, spray cold grill grate with vegetable oil cooking spray.,Prepare medium-hot fire in charcoal grill or preheat gas grill to medium-high.,Arrange coals or burners so there is a medium zone for finishing chops.,When ready to grill, remove chops from marinade (discarding marinade).,Grill pork directly over medium-high fire until seared, 3 minutes per side.,Slide chops to cooler part of grill, cover, and continue to grill until the internal temperature reaches 155 degrees F, about 5 minutes longer.,Transfer to cutting board and let rest for 5 minutes before slicing.,While pork is resting, soak rice noodles in very hot water for 10 minutes, then drain.,Arrange stack of large lettuce leaves attractively on large serving platter.,______,Combine sauce ingredients and transfer sauce to small bowl or ramekin.,Cut pork into thin slices.,If desired, lay 3 medium-sized leaves of lettuce on serving platter and arrange pork on lettuce.,To assemble, let each guest place a lettuce leaf on an appetizer plate.,Mound a bit of rice noodles, carrot, and cucumber on lettuce; top with a few slices of pork.,Drizzle with sauce and add a couple cilantro leaves.,Fold over the lettuce to form a roll and enjoy.

Place carrots, cucumber, rice noodles, and cilantro leaves in small dishes and arrange on serving platter.

