2 lbs. beef tenderloin, 8 (4 oz.) slices
8 oz. crab meat, white lump
8 slices Monterey Jack cheese
1 scallion, chopped
1 pimento, chopped
2 oz. sherry
1 tsp. parsley, chopped
8 mushroom caps
1 oz. flour
2 oz. olive oil
1 oz. butter
Salt and pepper as needed
Mustard as needed
Thyme as needed
Worcestershire sauce as needed

Season the beef filets with a dollop of mustard and 4 drops of Worcestershire sauce on each side of each filet. Sprinkle each filet with salt, pepper, and thyme on both sides and dust in flour.

Heat saute pan with oil and saute filets 2 minutes on each side. Place on serving plate and set aside. Pour off excess oil from pan and add chopped scallion and sherry, then stir in butter and fresh parsley.

On each filet place 1 ounce of crab meat in center, 1 piece of cheese and sprinkle with chopped pimento. Place each filet back in pan and place mushroom caps on top of each. Cover pan and heat until cheese is melted. Place two filets on each plate for serving and pour sauce over each filet. Serve immediately. Serves: 4. (Prep and Cooking Time: 40 minutes)

NOTE: Filets may be cooked to your desired doneness.