Filet Mignon With Mushrooms Recipe - Cooking Index
3/4 lb | 340g / 11oz | Firm - fresh mushrooms |
3 tablespoons | 45ml | Butter |
2 teaspoons | 10ml | Flour |
Salt and pepper | ||
1 cup | 237ml | Heavy cream - heated |
6 | Filet - (6 oz) mignons, thawed | |
6 | French bread | |
6 tablespoons | 90ml | Butter |
1/2 cup | 118ml | 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 Tbs 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.
*This will be extremely rare. For medium-rare interior, saute for 3 minutes per side.
Source:
James Beard for Omaha Steaks
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