Twin Filets2017-11-10T17:02:51-05:00

Twin Filets

Presented by A Ca Mia


  • 2 6-oz. filet mignon
  • 1/6 cup fine chopped red onion
  • 4 oz. red skin potatoes, cubed
  • 1 + 1 small pats butter
  • 4 oz. Portobello mushroom, sliced
  • 1 sprig fresh rosemary
  • 2-3 oz. crabmeat (your choice of type)
  • 3 oz. Boursin cheese
  • 1 cup Marsala
  • 1/4 cup heavy cream
  • 1/8 cup tomato sauce
  • Salt


Lightly pound the steaks and set aside. Sauté onions and potatoes in 1 pat of butter. Add rosemary to pan. When onions caramelize, add mushrooms to pan. When mushrooms are soft, season with salt and add Marsala to pan. Bring to a boil for 2 minutes. Add heavy cream and tomato sauce and continue to cook until sauce is reduced by half. Set aside. Sauté crab in remaining pat of butter and set aside. Grill or pan-sear steaks to your preference (medium-rare recommended). When steaks are three-quarters of the way to your preferred doneness, place them in the sauce and bring to a boil. Immediately turn off heat and let steaks rest for a few minutes to finish cooking. To serve, place vegetables on the serving plate with a spoonful of sauce on top to create a base. Lay first filet on top, followed by Boursin cheese. Place second filet on top of cheese (like a sandwich). At this point you may use two wooden skewers to secure the stack. Place crabmeat on top, drizzle with a little sauce and eat it!

(Serves 1)

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