**INGREDIENTS**- 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**DIRECTIONS**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.