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