I love my mom.

She’s what a mom was meant to be. She’s always been there for me . . . and she’s still there for me now.

I’m something-seven years old and I still call my mom when I need help. I’m not ashamed to admit that.

I hope my boys are still calling me for help when they have families of their own.

So, Mother’s Day is coming up. And what better way is there to show my mom I love and appreciate her than to cook her a meal and let HER sit down and just be a guest?

How many times is Mom the one doing all the work?

So I’m going to invite her over on Mother’s Day, cook her a delicious filet mignon and raise a glass to her. She deserves it.

I might even send her home with some extra steaks.

She’s THAT great. 🙂

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.