Filet Mignons, thawed 6 slices French bread 6 Tbsp. Add flour and salt and pepper to taste. Stir in warm cream. Saut bread slices in 6 Tbsp. butter, turning often to prevent butter from being absorbed.
Arrange bread slices in a ring on a 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.