Filet mignon with mushrooms

Yield: 6 Servings

Measure Ingredient
¾ pounds Firm; fresh mushrooms
3 tablespoons Butter
2 teaspoons Flour
\N \N Salt and pepper
1 cup Heavy cream; heated
6 \N Filet (6 oz.) mignons; thawed
6 slices French bread
6 tablespoons Butter
½ 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 well-heated, in a separate skillet, while you saute the filets in hot butter for 2½ 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 well-heated 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 medium-rare interior, saute for 3 minutes per side.

Recipe by: James Beard for Omaha Steaks Posted to MC-Recipe Digest V1 #761 by C4 <c4@...> on Aug 26, 1997

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