arrow_right Filet mignon, 8 four-ounce filets (about 1 inch thick)
 arrow_right Clarified butter
 arrow_right Button mushrooms, 1 box
 arrow_right Onion, 1 small white or yellow
 arrow_right Salt
 arrow_right Pepper
 arrow_right Powdered garlic
 arrow_right Sliced squares of provolone or Swiss cheese, 8 slices
 arrow_right Whiskey

PREPARATION
 Move pastry sheet from freezer to fridge a day before cooking.
 Preheat oven to 400F
 Slice mushrooms
 Finely chop an onion
 
 COOKING
 Sautée 4oz filet in clarified butter.
 Brown on both sides, but remove from heat at pre-rare.
 In separate pan, sautée sliced mushrooms in butter (a small amount of finely chopped onion is a nice additional option as well).
 Once becoming tenderized, remove from burner and add scotch (or whiskey)
 Return to burner and burn off liquor.
 Season with 1-1-1. (salt/pepper/granulated garlic) and remove from heat.
 Remove pastry sheet (or Phyllo dough) from freezer. Once it become pliable- assemble:
 - Slice of American/Swiss cheese
 - Layer of the mushrooms
 - Filet
 - Fold over pastry and lock in by pressing fork around the open edges
 Place on cookie sheet and refrigerate until ready to bake.
 Bake at 400F for 15-20 minutes.
 Easy to tell when ready as the pastry becomes fluffy and golden brown.
 Depending on when the sautée was completed - will likely be about medium.