Chef’s Table: The Riverwinds
Loaded Filet Mignon

Serves 2

2  8 oz. center-cut filet mignon steaks

1 lb

1 lb
small red bliss potatoes

½ lb
butter, cubed

6 oz
heavy cream

½ lb
jumbo lump crab

½ lb
U-15 shrimp, cleaned

½ cup
white wine

to taste
oil, parsley, black pepper and salt

Frank Sidlow, front house manager, and Ian Palagye, executive chef

Frank Sidlow, front house manager, and Ian Palagye, executive chef


To make mashed potatoes, bring water to boil in a large pot. Boil potatoes until tender, 30 to 35 minutes. Drain, then add heavy cream and half the butter. Season with salt and pepper, then mash. Cover and hold hot.

To make filet mignon and shrimp, heat grill to approximately 650 degrees. Season steak with salt, pepper and oil. Cook on grill to desired temperature. Grill shrimp while steak is cooking, three to four minutes on each side. Grill asparagus for two to three minutes or until desired tenderness.

To make the sauce, bring wine to a boil, then whisk in the remaining butter. Add crabmeat, salt, pepper and parsley.

Place the mashed potatoes in the center of a plate, then place the asparagus on the potatoes. Place steak on top, then place the shrimp around the potatoes. Spoon the crab butter sauce over the steak and serve.

When You Go:
The Riverwinds
1075 Riverwinds Drive • West Deptford
856-579-7900 •

April 2016
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