Sunday, February 28, 2010

Filet Mignon Topped with Portabello,Shrimp,Crab with Creamy Italian Garlic Wine Sauce

Starting with Filet Mignon, add grilled portabello mushrooms, grilled shrimp on the sides, an abundance of crab in the center, pour a creamy wine sauce over the crap and around the shrimp. Delectable through every bite! You may want to add some bread sticks to dip in the delicious remaining wine sauce. We usually buy around 2 lbs of extra crab legs, so we will have an additional surf with this turf. Also a side of garlic mashed potatoes goes well, or parsley potatoes, then indulge by pouring some more of that wine sauce over them...

Flipping once. This will leave a medium pink center, cooking for 6 minutes on each side.

Start off with high heat to sear both sides, then lower the flame, this seals in the juice. Shrimp and mushrooms take around 5 to 7 minutes. Take them off first. Unless you eat your meat rare.

Cook till wine is reduced in half and heavy cream has thickened.

Sauteed garlic, some is on the shrimp and mushrooms, save some for the the wine sauce.
Butter, salt, pepper and minced garlic on top, ready for the grill.

Shrimp, shelled ready for the recipe, crab meat.....

Soon to be grilled portabello mushrooms~

Crab, butter, heavy cream, white wine, garlic, sea salt and pepper. This is my first favorite food, second is Filet!

Two beautiful filet's.
Guess whose favorite cut of meat this is.....yep you guessed mine!

2 Filet Mignon
4 extra large Shrimp or more
1 package of Portabello Mushrooms sliced
1 cup of Alaskian King or Snow Crab legs or lumb canned crabmeat, shelled and set aside in bowl
1/4 cup Chablis White Wine
3 tablespoon Extra Virgin Olive Oil
1 pint of heavy cream
3 cloves of fresh minced garlic
Sea Salt, Pepper,
1 stick Butter
Saute garlic in one tablespoon butter and 2 tablespoons of olive oil till just turning golden. Remove half of the garlic to put on top of meat, shrimp and mushrooms.
Boil a pound of crab legs, remove shell and retain meat in a small bowl.
On a hot heated outdoor grill on high heat, add a dab of butter on both sides of the filet's, add salt and pepper, sear meat on both sides. Lower heat and cook to your desired doneness. Grill portabello mushrooms and shrimp, on the grill seasoned with salt pepper and butter. These cook fairly quick, set aside.
While the filet is cooking make the sauce.
2 cloves of fresh minced garlic
1/4 cup of white wine
1/2 cup heavy cream
3 tablespoons butter
salt and white pepper
Extra virgin olive oil
Use remaining sauteed garlic, add wine in a small heavy frypan on low heat and boil to reduce wine to half. Stir in the heavy cream, bring to a low boil till smooth. Keep on low heat, add the butter, to the wine, stirring with wooden spoon, continually till butter is melted and wine sauce is slightly thickened . I always double this recipe as we love the sauce with extra crab legs to dip them in.
Place filet on a plate add slices of portabello mushrooms, shrimp, crab to center of the filet, add white wine garlic sauce in a generous portion over the top of each filet. Add parsley garnish and serve.
Printable Recipe


Nicole said...

okay I will please take all of that right now. I am dying to grill, and was going to this weekend, but it was under a mound of snow at my moms! love everything about that meal! looks like it melts in your mouth!

Table Talk said...

There's a whole lot of love on that plate~and what a nice opening shot too!

Table Talk said...

There's a whole lot of love on that plate~and what a nice opening shot too!

redkathy said...

Looks super delicious. Hubby would die for this one! In fact, he came home today and said he's buying me a new gas grill! When he does, I'll be trying ths.

Daydreamer Desserts said...

Mouthwatering... delectable through every bite indeed! You know, it's probably a good thing we don't live close to each other, you would be in big trouble. :)

Mother Rimmy said...

Absolutely mouthwatering! Who wouldn't devour this dish!

5 Star Foodie said...

A fabulous surf and turf dish, I love it! The creamy wine sauce sounds amazing!

Nina's Recipes said...

Hello my darling little chef, what a delicious, fillet Mignon!
Exquisite preparation and presentation! Excellent!Compliments!

HoneyB said...

Grumpy would think he had died and gone to heaven with meal like this!

Ed Schenk said...

Something for everyone on that plate!

Drick said...

whoa is me - everything I love on one plate ... and grilled too. Must be in heaven just looking at these pics - great meal

Cajun Chef Ryan said...

Love me some filet and with the "surf and turf" style indeed! But will be waiting patiently until after Lent to enjoy red meat again.


Claudia said...

Wow! It's all there. The sauce is incredibly scruptious. Surf and turf. Kudos!

Bridgett said...

This is an absolute feast! Your photos are stunning and make this dish all the more inviting. This is definitely my kind of meal.

Ruth said...

WOW!!!!! GORGEOUS AMAZING! I want to eat the screen!!

Gera @ SweetsFoodsBlog said...

Fillet with portabello, a garlicky creamy wine-y sauce, this is scrumptious!
Every time I enjoy your recipes I realized how familiar are them...the Italian cuisine is a delicious routine in my country :)

Have a great week,

Steve said...

Time to fire up the BBQ.

Pat @ Mille Fiori Favoriti said...

Hi! I came over from Claudia's blog. This meal looks fabulous! All my favorites in one dish!

kathyvegas said...

This is one of your most fabulous recipes yet! Must have been a very special event!

denise @ quickies on the dinner table said...

OMG! Claudia - that's a steak lover's wet dream on a plate!!! You are a very, very bad girl! Just when I'm toying with the idea of cutting down meat in my diet *wags finger*

denise @ quickies on the dinner table said...

OMG! Claudia - that's a steak lover's wet dream on a plate!!! You are a very, very bad girl! Just when I'm toying with the idea of cutting down meat in my diet *wags finger*

uno said...

I really like the food from france .. I will try to make this food at home