Filet Mignon Stuffed with Shrimp and crab (Recipe #13)

[SKEETERMAN]

- (2) thick cut filet's
- (2) large shrimp (deveined & tails off)
- Lump crab meat or crab cake mixture
- (1) slice of swiss cheese
- hollandaise/bernaise sauce (week #7)
- red wine vinegar
- taragon

Before you grill your filet, slice the side open a little to make a little pocket inside the filet. Cook till a few minutes under disired temperature. Take the filet off the grill and open up the pocket that you cut earlier. Take one cooked shrimp that you already topped with lump crab or your crab mixture and a small slice of swiss cheese on top of the crab. Slide this inside of the filtet and use a tooth pick to hold it closed. Retrun to grill to cook till desired temperature. Take your hollandaise sauce from week 7 but this time you will turn it into a bernaise sauce by deleting the lemon/lime juices and adding a tbsp or two of red wine vinegar (balsamic works too) and one tsp of targagon. Pour sauce on top and serve with a veg and potato. Steamed or grilled asparagas spears works well with any type of hollandaise sauce.

p.s. I am eating a hot pocket as i type this

[Daddy'O]

Sounds goooood!

Thanks Skeeter!

Wayne