Yield: 4 servings. 3 Tbsp. butter, divided 4 4-oz. filet mignons or other beef cuts, trimmed of fat 3 Tbsp. minced shallots 1/2 cup mushrooms, sliced 3/4 tsp. dried thyme 8 oz. Phillips Crab Meat 1/4 cup sweet sherry (cream sherry) 2 tsp. tomato paste 1/2 cup heavy cream 3 Tbsp. brandy (optional) as needed, salt and pepper dash of hot pepper sauce For filets: Melt 2 Tbsp. butter in large sautè pan over medium high heat. Add filets and brown on all sides. When filets have reached desired ...
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