| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Omaha | Beef | 6 | Servings |
INGREDIENTS
| 3/4 | lb | Firm; fresh mushrooms |
| 3 | tb | Butter |
| 2 | ts | Flour |
| Salt and pepper | ||
| 1 | c | Heavy cream; heated |
| 6 | Filet (6 oz.) mignons; thawed | |
| 6 | sl | French bread |
| 6 | tb | Butter |
| 1/2 | c | Scotch |
INSTRUCTIONS
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. Recipe by: James Beard for Omaha Steaks Posted to MC-Recipe Digest V1 #761 by C4 <[email protected]> on Aug 26, 1997
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