Filet mignon can stand on its own with no problem. However, by adding beef and crabmeat this decadent dish is absolutely award-winning.
For 4 people
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.