Chesapeake Filet

RH Staff

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 doneness, remove from pan and set aside in warm oven. Add remaining butter, shallots, mushrooms and thyme. Sautè until shallots and mushrooms are softened.

For crab sauce: Add sherry, tomato paste, cream and optional brandy to ingredients in pan and blend well. Simmer for one minute. Gently incorporate crab meat and simmer until heated thoroughly. Adjust seasoning with salt, pepper and hot sauce. Gently spoon sauce over filets to serve.

Photo Credit - Phillips Foods, Inc.