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 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.

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