Source: The Seventh Inn, St. Louis
1/4 cup butter
1 (10 ounce) cut of beef tenderloin
1/2 cup scallions
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1/2 cup shiitake mushroom
1 tablespoon Lea & Perrins
2 ounces brandy
5 ounces Alaskan king crab
1 teaspoon butter
1/2 teaspoon garlic
Pinch of basil
Juice of one lemon
Salt and pepper
Add butter in skillet, make sure to brown the butter. Add your tenderloin, brown on both sides. Add garlic and scallions, not on top of your tenderloin. Add Dijon mustard on top of tenderloin, turn the tenderloin over a few times to incorporate all the flavors, add salt and pepper to taste. Add Lea & Perrins and brandy to flambe. Add shitake mushrooms.
To finish, in a separate skillet, add butter, make sure to brown. Add garlic, basil, crabmeat and the juice of lemon. Place tenderloin on plate. Fan crabmeat around the tenderloin. Top with shitake mushrooms and sauce from skillet.