December 7, 2008

Filet Mignon with Mushrooms

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
6 slices French bread
6 Tbsp. butter
1/2 cup Scotch

Slice mushrooms and sauté 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 sauté the filets in hot butter for 2 1/2 minutes per side for rare; 3 - 4 minutes per side for medium rare. Sauté 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.

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