3/4 pounds firm -- fresh mushrooms 3 tablespoons butter 2 teaspoons flour salt and pepper 1 cup heavy cream -- heated 6 filet (6 oz.) mignons -- thawed 6 slices french bread 6 tablespoons 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) Saute bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on 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. *This will be extremely rare. For medium-rare interior, saute for 3 minutes per side.
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