Seared Filet Mignon with Red Wine Reduction


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


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