8 beef fillets, 1 1/2" thick
2-3 tbsp. butter
2 tbsp. butter
1 c. sliced, fresh mushrooms
2 tbsp. all purpose flour
1 c. hot bouillon
2 tbsp. lemon juice
Dash of salt

Melt butter in heavy iron skillet. Very quickly brown fillets in butter. Cover and set aside. Melt remaining butter and saute fresh mushrooms until golden brown and tender. Lift out and add enough butter to make 2 tablespoons of drippings. Add 1 tablespoon flour to make a paste. Slowly add bouillon until sauce thickens. Add mushrooms, lemon juice and salt. Place each fillet on a 10" square of foil. Spoon 2 to 3 tablespoons sauce over each fillet. Be generous.

Fold foil up around fillet, leaving a steam opening in the top. Place in broiler pan. Just before serving, place in a 500 degree oven 10 minutes (for rare), or 12 minutes (for medium rare). Unwrap and spoon juices over fillets just before serving.