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Filet Mignon With Onions
Item# 1201 6-5oz Choice
6 ea. 5 oz. Filet Mignons, thawed
Salt and pepper, to taste
3/4 lb. firm, fresh mushrooms, sliced
1 cup heavy cream, heated
9 Tbsp. butter
6 slices French bread
2 Tbsp. cooking oil
6 Tbsp. butter
2 tsp. flour
1/2 cup scotch
1. Remove filets from package and set aside. Get at room temperature.
2. Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
3. Add flour, blend well.
4. Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
5. In a separate pan, heat 2 Tbsp. of oil on medium high heat.
6. Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
7. Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
8. Place one bread slice on each serving plate.
9. Top each bread slice with a cooked filet.
10. Add the scotch to filet pan juices and boil 1-2 minutes.
11. Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.
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