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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.