HealthNotes

Chesapeake Filet with Cream of Crab Soup

• From: National Fisheries Institute

Ingredients

• 3 Tbsp divided butter

• 4 4 oz filet mignon or other beef cuts, trimmed of fat

• 1/2 cup mushrooms, sliced*

• 1/4 cup sweet (cream) sherry

• 1 cup cream of crab soup, 15 oz. pkg.

• 1 8 oz can crab meat

Microwaved crab soup with whole crab chunks makes a quick sauce for filet mignon.

Directions

• Microwave soup until thawed, but still cold. Measure out 1 c. for use. Immediately cover and refrigerate remaining soup.
• Melt 2 Tbsp. butter in large sauté pan over medium high heat
• Add filets and brown on all side. When filets have reached desired doneness, remove from pan and set aside in warm oven.
• Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 min.
• Add Sherry and sauté until slightly reduced, 2 more minutes.
• Add soup and heat, stirring frequently, until hot, but not boiling.
• Stir in crabmeat and heat through. Gently spoon sauce over reserved.filets.