1 tsp. salt
1/2 tsp. peppermill-ground black pepper
4 (2 oz.) filet mignons
1/4 c. butter
1 c. fresh mushroom caps
1/4 c. mayonnaise
2 tsp. horseradish
4 slices toast
4 lemon slices
Dill weed

Salt and pepper both sides of filets. Melt butter in heavy skillet; saute steaks to desired doneness. Remove from skillet. Add mushrooms, saute until done.

Combine mayonnaise and horseradish. Spread each toast slice with mixture. To serve place steak on toast slices. Top each with 1/4 cup mushrooms. Garnish with lemon slice and dill weed. Yield: 4 servings.