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Filet Napolean topped with an Amber Mushroom Glaze
Submitted by: Robert Hajer of Johnstown, PA | Date Added: 14 Oct 2009Listed in: Main Dish
10 oz filet mignon
4 oz crabmeat
1 bottle of your favorite Amber beer
2 oz of sliced mushrooms
5 oz of beef gravy
1 small onion(diced)
2 cloves of garlic (diced)
Salt
Pepper
Italian Seasoning
Amber mushroom glaze:
Saute onions and garlic in butter until lightbrown
Add beer and cook until the mixture is reduced by half
Add gravy and cook until the mixture is reduced by half
Season to your liking
Cut filet into three equal parts
Grill filet until medium-well, or to your liking
Layer 1:
Slice of filet
Top with 2 oz of crabmeat
Layer 2:
Top with slice of filet
Top with 2 oz of crabmeat
Layer 3:
Top with filet
Finish with Amber mushroom glaze
Served with Potatoe and vegetable
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Recipe Cloud Tags:
- bottle
- finish
- sliced
- onions
- lightbrown
- liking
- garlic
- seasoning
- pepper
- mushroom
- reduced
- vegetable
- filet
- favorite
- italian
- served
- mushrooms
- cloves
- mignon
- season
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