How to make that: Chesapeake Filet Mignon

Ingredients

1 c. Phillips Cream of Crab Soup, 15 oz. pkg.
8 oz. Phillips Crab Meat
(4) 4 oz. Filet mignon or other beef cuts, trimmed of fat
3 Tbsp. butter
1/2 c. mushrooms, sliced*
1/4 c. sweet (cream) sherry
Preparation Instructions

1. Defrost soup according to package directions. Measure out 1 cup for use. Immediately cover and refrigerate remaining soup.
2. Melt 2 Tbsp. butter in large sauté pan over medium high heat.
3. Add filets and cook until desired doneness, remove from pan and set aside in warm oven.
4. Add remaining 1 Tbsp. butter to pan and sauté mushrooms until soft, about 3-5 minutes.
5. Add sherry and sauté until slightly reduced, 2 more minutes.
6. Add soup and heat, stirring frequently, until hot, but not boiling.
7. Gently stir in crab meat and heat through. Spoon sauce over filets.

Recipe Notes

*Can substitute canned, sliced mushrooms, drained
Recipe Source

Phillips Original Recipe