Grilled Petite Filet Mignon with Shiitake Mushrooms and Jumbo Shrimp Stuffed with Blue Crab

FOR THE STUFFING: Melt the butter in a sautè pan over medium heat. Add finely diced shallots, red and green bell peppers and cook until tender.

Place vegetables in a bowl, cover and chill to below 40°F.

When vegetables are cold, add crab meat and about half the bread crumbs and the lemon juice; mix to combine. Add more crumbs if necessary to form a fairly dry stuffing. Adjust seasoning with salt, pepper and Old Bay.

FOR THE SHRIMP: Cut puff pastry into 10 rectangles, each 2" long x 11/2" wide. Place one shrimp on each rectangle of dough, so that the tail is not covered by dough.

Place about 11/2 oz. of the crab stuffing on top of each shrimp. Brush one edge of the dough with beaten egg, roll up the dough to enclose shrimp and stuffing with the tail sticking out of the bundle. Repeat with the rest of the shrimp.

Place the shrimp, seam side of the dough down, on a parchment paper-lined baking pan. Brush each bundle with beaten egg. Cover and refrigerate until needed.

Preheat oven to 425°F. Place shrimp in preheated oven and bake about 10 minutes, or until pastry is golden brown and shrimp are cooked (145°F internal temperature for 15 seconds).

FOR THE BEEF: While shrimp cooks, season beef with salt and pepper to taste and grill to desired degree of doneness. Remove from heat and let rest in a warm place (140°F) for about 5 minutes.

TO SERVE: While beef is cooking/resting, sautè the shiitake mushrooms in butter until cooked through, add red wine, reduce by about half and add demi-glace. Adjust seasoning with salt and pepper to taste. Serve beef and shrimp with sauce and choice of starch and vegetable.