6 crustless rounds of white bread, 2 1/2 inches in diameter and 3/16 inch thick
3-4 tbsp. butter
1/2 lb. mushrooms, quartered if lg.
2 tbsp. butter
1 tbsp. oil
2 tbsp. minced scallions
1/4 tsp. salt
Pinch of pepper
6 filet steaks, 1 inch thick
2 tbsp. butter
1 tbsp. oil
1/2 c. beef bouillon
1 tbsp. tomato paste
1/4 c. Madeira or dry white vermouth mixed with 1/2 tbsp. cornstarch
2 tbsp. minced parsley and tarragon or, parsley only

1. Saute bread rounds in hot butter to brown very lightly on each side. Reheat them for a minute just before serving.

2. Saute mushrooms in hot butter and oil for 5 minutes to brown lightly. Stir in the scallions and cook slowly for a minute or 2 more. Season, and set aside.

3. Dry the steaks on paper towels. Place the butter and oil in the skillet over moderately high heat. When the butter foam begins to subside, indicating it is hot enough to sear and brown the steaks, saute them for 3-4 minutes on each side for medium rare.

4. Immediately remove from heat. Season quickly with salt and pepper. Place each steak on a canape, and keep warm while preparing the sauce.

5. Pour the fat out of the skillet; stir in the bouillon and tomato paste. Boil rapidly, scraping up the coagulated cooking juices, until liquid is reduced to 2-3 tablespoons.

6. Pour in the starch and wine mixture; boil rapidly for a minute to evaporated the alcohol and to thicken the sauce lightly. Then add the sauteed mushrooms and simmer a minute to blend flavors. Correct the seasoning. Spread the sauce and mushrooms over the steaks, sprinkle with herbs and serve.

7. For a really special occasional, skip the mushroom sauce. After sauteing the steaks, pour fat out of skillet, add 1/4 cup Madeira or dry white vermouth and 1/4 cup beef bouillon and boil down rapidly reducing liquid to 3 tablespoons while scraping coagulated saute juiced into it. Spoon liquid over steaks. Top each steak with a hot artichoke heart filled with Bearnaise Sauce. Spectacular!