Filet Mignon with Mushrooms

3/4 lbs mushrooms; firm, fresh
3 Tbs butter
2 tsp flour
Salt and pepper
1 cup heavy cream; heated
6 filet mignons; thawed, 6 oz
6 slices french bread
6 Tbs butter
1/2 cup scotch

Slice mushrooms and saute in 3 Tbs 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. This will be extremely rare. For medium-rare interior, saute for 3 minutes per side.

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.

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