EF Recipes

Ingredients:

3 Tbsp. butter, divided

(4) 4-oz. filet mignons or other beef cuts, trimmed of fat

3 Tbsp. mined shallots

1/2 cup mushrooms, sliced

3/4 tsp. dried thyme

8 oz. Lump Crab Meat

1/4 cup sweet sherry (cream sherry)

2 tsp. tomato paste

1/2 cup heavy cream

3 Tbsp. brandy (optional)

salt & pepper

dash of hot pepper sauce

 

Filet Preparation:

Melt 2 tablespoons butter in large saute 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.  Saute until shallots and mushrooms are softened. 

 

Creamy Crab Sauce Preparation:

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