Shelly's Recipe

FILET MIGNON WITH MUSHROOMS

Category: Steaks - Beef

3/4 lb firm, fresh mushrooms
3 tbsp butter
2 tsp flour
Salt and pepper
1 cup heavy cream, heated
6 (6 oz) filet mignons, thawed
6 slices French bread
6 tbsp butter
1/2 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 2 1/2 minutes per side for rare; 3 - 4 minutes per side for medium rare. Saute bread slices in 6 tbsp butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on a 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.