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6 servings
suggest servings
| 3/4 | pounds | mushrooms | fresh, firm |
| 3 | tablespoons | butter | |
| 2 | teaspoons | flour, all-purpose | |
| 1 | x | salt and black pepper | |
| 1 | cup | heavy whipping cream | heated |
| 1 1/2 | pounds | beef, filet mignon | 6 steaks |
| 6 | slices | french bread | |
| 6 | tablespoons | butter | |
| 1/2 | cup | scotch whiskey |
Slice mushrooms and sauté 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 sauté 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.
| % Daily Value* | |
| Total Fat 39.0g | 61% |
| Saturated Fat 23.0g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 206mg | 9% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 1.0g | |
| Protein 35.0g | 69% |
| Vitamin A | 22% | Vitamin C | 2% | |
| Calcium | 6% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Historically, feasting on lamb was a traditional means of ushering in the spring season. The natural breeding cycle of sheep produces...
I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.
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