Filet Mignon Topped with Portabello,Shrimp,Crab with Creamy Italian Garlic Wine Sauce

2 Filet Mignon

4 extra large Shrimp or more
1 package of Portabello Mushrooms sliced
1 cup of Alaskian King or Snow Crab legs or lumb canned crabmeat, shelled and set aside in bowl
1/4 cup Chablis White Wine
3 tablespoon Extra Virgin Olive Oil
1 pint of heavy cream
3 cloves of fresh minced garlic
Sea Salt, Pepper,
1 stick Butter
Saute garlic in one tablespoon butter and 2 tablespoons of olive oil till just turning golden. Remove half of the garlic to put on top of meat, shrimp and mushrooms.

Boil a pound of crab legs, remove shell and retain meat in a small bowl.

On a hot heated outdoor grill on high heat, add a dab of butter on both sides of the filet's, add salt and pepper, sear meat on both sides. Lower heat and cook to your desired doneness. Grill portabello mushrooms and shrimp, on the grill seasoned with salt pepper and butter. These cook fairly quick, set aside.
While the filet is cooking make the sauce.
2 cloves of fresh minced garlic
1/4 cup of white wine
1/2 cup heavy cream
3 tablespoons butter
salt and white pepper
Extra virgin olive oil
Use remaining sauteed garlic, add wine in a small heavy frypan on low heat and boil to reduce wine to half. Stir in the heavy cream, bring to a low boil till smooth. Keep on low heat, add the butter, to the wine, stirring with wooden spoon, continually till butter is melted and wine sauce is slightly thickened . I always double this recipe as we love the sauce with extra crab legs to dip them in.

Place filet on a plate add slices of portabello mushrooms, shrimp, crab to center of the filet, add white wine garlic sauce in a generous portion over the top of each filet. Add parsley garnish and serve.