Stuffed Filets

Stuffed Filets

Stuffed Filets
Filet mignon can stand on its own with no problem. However, by adding brief and crabmeat this decadent dish is absolutely award-winning.
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Makes:
4 servings

Ingredients
4 7-oz. filet steaks, with 2-inch pockets cut into each
4 1-oz. pieces Brie cheese
4 oz. crabmeat
8 large shrimp
1 tbsp. shallot, sliced
1 tbsp. green bell pepper, diced
2 oz. Marsala wine
½ cup heavy cram
Salt and pepper, to taste

Methods/steps
Wrap 1 oz. crabmeat around a piece of Brie; stuff into a filet’s pocket. Repeat with remaining crab and Brie. Seal the steaks with skewers and grill to desired doneness. In a sauté pan, sauté the shrimp and shallots over medium heat. Add pepper, wine and cream; reduce by one-third. Salt and pepper to taste. Pour the sauce over the filets and serve.

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