- ¾ lbs. mushrooms
- 3 tbsp butter
- 2 tsp flour
- 1 cup heavy cream, heated
- 36 oz. filet mignon steaks
- 6 slices French bread
- 6 tbsp butter
- ½ cup scotch
ingredients
directions
1. Slice mushrooms and sauté in 3 Tbsp butter. Add flour and salt and peepper to taste. Blend well. Stir in warm cream. Keep well-heated, in a separate skillet, while you sauté the filets in hot butter for 3 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. |
2. 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. |
Notes
 NOTES : Originally from an Omaha Steaks booklet - calls for 6 6 oz filets. |
Categories
Main Course, Roundeye
