Okay, this recipe mixes two flavors many people crave — the ultimate in tender beef (the filet mignon) with tasty, distinctive shellfish (your choice of lobster, crab or shrimp).

It’s a little twist on the old “Surf and Turf” theme, combining the “surf” part right into the butter that will flavor the steak itself.

Utter genious.

And, it’s a simple recipe for steak butter you can try at home! I’m thrilled!

Give it a try!  

Grilled Filet with Shellfish Butter

(Serves four)

4 6oz. Filet Mignon

8 oz. Shells (Lobster, crab or shrimp)

8 oz. Butter

¼ Cup chopped Carrot

¼ Cup chopped Celery

½ Cup chopped Onion

1 clove Garlic, chopped

1 tsp. Tomato Paste

2 Tbsp. Brandy (optional)

2 sprigs Tarragon (optional)

Salt and Pepper

In a medium saucepan, sweat the onion, carrot and celery until soft, in 1 tsp. of the butter.  Add the garlic, tarragon and tomato paste and shells and cook for several minutes, stirring regularly.  If using shrimp shells, they should turn pink, since crab and lobster are already cooked, just break up the shells with a spoon or meat tenderizer if they are too thick.  Add brandy to deglaze and cook until almost dry.  Add the remaining butter. 

Cook over low heat for twenty minutes, stirring regularly.  Strain through a fine meshed strainer into a bowl and place in the refrigerator.  Once the butter has nearly set, spoon onto a sheet of plastic wrap and roll into a log, tying the ends tightly and return to the refrigerator.

Season the filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.  Slice the butter into thick slices and place on top of the filet while it is resting.  The heat from the filet should start melting to butter, if it doesn’t place it under a broiler for around fifteen seconds.

Ready to have some guests over and get all “fancy-pants” on them?

Here are step-by-step instructions on how to make your own Beef Wellington. Using the ever-popular, to-die-for Filet Mignon, no one will ever invite you over for dinner again . . . they’ll all be coming to YOUR house from now on!

Individual Beef Wellington

(Serves Four)

4 oz. Filet Mignon

2 Tbsp. English Mustard

8 oz. Mushrooms (any sort)

1 Shallot, minced

¼ tsp. Chopped Thyme

8 slices Proscuitto or other thinly sliced ham

4 six inch square pieces of puff pastry

1 Egg

3 Tbsp. Water

Salt and Pepper

Season the filet with salt and pepper and sear in a heavy bottomed pan over high heat until nicely browned on all sides, about three minutes total.  Combine the thyme, shallot and mushrooms in a blender and process until finely minced.  Cook the mushrooms in a dry pan until all of the moisture has been released.  Lay two pieces of proscuitto overlapping on a piece of plastic wrap.  Spread one quarter of the mushroom mixture over the ham. 

Brush one of the cooked filets with the mustard and place in the center of the ham.  Fold the ham and mushrooms over the filet ensure it is completely covered and wrap tightly with the plastic wrap refrigerate for twenty minutes.  Repeat this step with all three filets.  Gently beat the egg with the water and set aside.  Lay the pastry out flat and remove the filet from the plastic wrap and place in the center of the pastry.  Brush the edges of the pasty with the egg wash and seal completely.  Stretch the puff pastry a little if you need to, to completely cover the filet.  Refrigerate another twenty minutes.  Brush the outside of the pastry with egg wash and bake in a 350 degree oven until the pastry is nicely puffed and browned.

A filet mignon is typically what people consider the most tender cut of steak. And I agree.

Here’s a wonderful recipe to dress up that silky smooth filet with amazingly decadent blue cheese flan.

Magnifico! 

Grilled Filet Mignon with Blue Cheese Flan

(Serves four)

4 6oz. Filet Mignon

1 Cup Heavy Cream

4 oz. Blue Cheese

1 Egg + 2 yolks

Salt and Pepper

Bring the cream to a boil and pour into a blender on top of the blue cheese.  With the blender running, add the egg and yolks and mix until smooth.  Season to taste.  Pour the mixture evenly into four 4 oz. oven safe ramekins that have been oil or sprayed with pan spray on the inside and bake in a water bath at 350 degrees for twenty minutes or until set.  Remove from oven and water bath, the flan can either be served warm or cold, they can also be cooked ahead of time and reheated.  To plate, run a paring knife between the flan and the ramekin and turn out onto a plate.  If it sticks, tap the edge of the ramekin on the plate gently until it releases.

Season the Filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.