Filet Mignon With Mushrooms(Serves 6)

• 3/4 lb. firm fresh mushrooms
• 3 Tbsp. butter
• 2 tsp. flour
• salt and pepper
• 1 c. heavy cream, heated
• 6 (6 oz.) Filet Mignon, thawed
• 6 slices French bread
• 6 Tbsp. butter
• 1/2 c. Scotch

1. Slice mushrooms; saute in 3 tablespoons butter.
2. Add flour and salt and pepper to taste; blend well.
3. Stir in warm cream; keep well heated in a separate skillet while you saute Filets in hot butter for 2 1/2 minutes per side (for rare).
4. Saute bread slices in 6 tablespoons butter, turning often to prevent butter from being absorbed.
5. Arrange bread slices in a ring on well heated platter.
6. Top with the Filets; arrange the mushroom sauce in the center.
7. Stir the Scotch into pan juices.
8. Boil for 1 to 2 minutes and spoon sauce over meat.

mushrooms, butter, flour, salt, heavy cream, filet, bread, butter, scotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696166 (may not work)