Remove filets from package, set aside.
Heat 3 Tbsp. butter in large saute
pan, over medium heat. Saute the
mushrooms for about 8-10 minutes.
Add flour, blend well. Add salt &
pepper to taste.
Stir in warmed cream, reduce heat
to keep warm.
In a separate saute pan, heat small
amount of oil on medium high heat.
Saute filets for 2½ minutes per side
for rare; 3-4 minutes per side for
Meanwhile, in a separate saute pan,
heat 6 Tbsp. butter over medium
high heat. Add bread slices, turning
often until lightly golden brown.
Place one bread slice on each
Top each bread slice with filet.
Add Scotch to filet pan juices, boil
for 1-2 minutes.
Add mushroom sauce to pan with
scotch. Spoon over filets and serve