Recipe - Filet Mignon With Mushrooms

Three fourths pound Firm; fresh mushrooms
3 tablespoon Butter
2 teaspoon Flour
Salt and pepper
1 cup Heavy cream; heated
6 Filet (6 oz.) mignons;
thawed
6 sl French bread
6 tablespoon Butter
One half cup Scotch

Slice mushrooms and saute in 3 Tbsp butter. Add flour and salt and pepper
to taste. Blend well. Stir in warm cream. Keep wellheated, in a separate
skillet, while you saute the filets in hot butter for 2 One half minutes* per
side (for rare) Saute bread slices in 6 Tbsp. butter, turning often to
prevent butter from being absorbed. Arrange bread slices in a ring on
wellheated platter.

Top with the filets and arrange the mushroom sauce in the center. Stir the
Scotch into pan juices, boil up for a minute or two and spoon sauce over
the meat. Additional sauce can be passed separately Serves 6.

*This will be extremely rare. For mediumrare interior, saute for 3 minutes
per side.

Recipe by: James Beard for Omaha Steaks Posted to MCRecipe Digest V1 #761
by C4 c4@groupz.net on Aug 26, 1997