Chef/Owner Jason Huguet of Steamboat Warehouse in Washington

Beef Tenderloin Angelle

Beef Tenderloin Angelle

• Six 4 oz. Filets
• 1 stick of butter
• Six lg. mushrooms quartered
• ˝ lb. Louisiana Crawfish tails
• ˝ lb. Jumbo lump crabmeat
• 2 T minced garlic
• ˝ C dry white wine
• Salt & Black Pepper to taste

For basting sauce:

• 1 ˝ C melted real butter
• 2 T lea & perrins W. Sauce
• 2 T fresh squeezed lemon juice
• 2 T minced garlic

Method:
On a cast iron skillet, cook the filets to desired internal temperature using the basting liquid then set aside and let rest. Melt the butter in a large skillet on medium high heat. When the butter is hot, sauté the mushrooms until tender. When the mushrooms are done, add the garlic, crawfish & lump crabmeat. Allow the mixture to sauté for about 2 minutes. Deglaze with white wine, simmer until the wine is reduced to 1/3. Finally, season to taste with salt & black pepper. Place the filets on your favorite serving platter and top with the mushroom & seafood mixture.

Enjoy!