Stuffed Filets
Filet mignon can stand on its own with no problem. However, by adding beef and crabmeat this decadent dish is absolutely award-winning.
Servings 4 servings
Calories 2154.67 kcal
- 4 7-oz. filet steaks, with 2-inch pockets cut into each
- 4 1-oz. pieces Brie cheese
- 4 ounce(s) crabmeat
- 8 large shrimp
- 1 tablespoon(s) shallot, sliced
- 1 tablespoon(s) green bell pepper, diced
- 2 ounce(s) Marsala wine
- 8 tablespoon(s) heavy cream
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
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 saute pan, saute 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.
Calories: 2154.67kcalCarbohydrates: 10.99gProtein: 159.26gFat: 156.07gSaturated Fat: 84.01gCholesterol: 787.8mgSodium: 2771.69mgFiber: 0.51gSugar: 2.43g