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Filet Mignons, Bennett

Remove skin and neatly trim a two-pound piece nice, tender filet of beef. Cut it in six equal pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate until required. Peel, carefully wash and drain well twelve good-sized fresh mushrooms, place in a sautoire with a tablespoon melted butter, and gently cook for five minutes on each side. Sprinkle over a half teaspoon salt, squeeze in juice of a quarter of lemon, add two tablespoons sherry, shuffle well and keep them hot on range.

Prepare six round pieces toast, two inches in diameter and quarter of an inch thick, spread a teaspoon of pate de foie gras over each, then place on a hot dish.

Thoroughly heat a tablespoon melted butter in frying pan, place mignons in pan one beside another, and briskly cook for three minutes on each side. Dress them on top of toast, arrange two mushrooms over each mignon, pour Bennett sauce over all and serve very hot.