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Filet Mignon with Mushrooms

List of Ingredients




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



Recipe



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

Recipe by the late James Beard
POSTED BY JAMIE RAHM ON MEAT-LOVERS