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Ingredients
7oz Filet Mignon
1 Tsp Canola Oil
Asparagus, cut into coins
Sliced Mushrooms
2Tbsp Butter
Red Wine
Jumbo Lump Crabmeat
Salt and Pepper
2 tbsp of chopped parsley
Method
1. Reduce wine in a wide shallow pan until it is a thick consistency, season lightly and set aside
2. Season filet mignon on all sides and sear over high heat till desired doneness, set aside to rest.
3. Saute asparagus in tbsp of butter till just tender
4. Saute mushrooms and crabmeat in tbsp of butter until mushrooms are cooked and crab is heated through, add parsley
5. To Serve, place asparagus on bottom of plate as a base, followed by filet mignon, top with mushroom and crab and finish with red wine reduction
