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Filets Mignons, Wright

Cut out from two-pound filet of beef six equal pieces; lightly flatten and neatly trim, season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Finely chop ten peeled and thoroughly cleaned medium, fresh mushrooms; place in a frying pan with one and a half tablespoons butter and lightly brown for eight minutes, occasionally stirring meanwhile, then add a tablespoon flour and stir well; pour in one gill cream and two tablespoons sherry, season with two teaspoons salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for five minutes, then keep hot. Prepare six tartlet crusts evenly divide the mushroom preparation into them and lay on a hot dish. Briskly fry the six filets in a frying pan with a tablespoon butter for three minutes on each side, then place them on top of the tartlet crusts. Pour a freshly prepared hot Bearnaise sauce over the filets, arrange a very thin slice of truffle on top of each and serve hot.