| 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 <c4@groupz.net> on Aug 26, 1997
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