| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Omaha |
Beef |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Firm, fresh mushrooms |
| 3 |
T |
Butter |
| 2 |
t |
Flour |
|
|
Salt and pepper |
| 1 |
c |
Heavy cream, heated |
| 6 |
|
Filet, 6 oz. mignons |
|
|
thawed |
| 6 |
|
French bread |
| 6 |
T |
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 <c4@groupz.net> on Aug 26, 1997
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