Filet Mignon With Crab Cake
Topping and Tawny Port Sauce
Ingredients:
Filet:
2 T. grapeseed or vegetable oil, divided use
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 T. finely chopped parsley
1 T. finely chopped green onions
1/2 lb. lump crabmeat, broken into small pieces
Directions:
For crab cake topping, heat 1 tablespoon in a skillet over medium heat. Add the onions, celery and red bell peppers; season to taste with salt and pepper and cook until tender, about 5 minutes. Remove from heat and transfer to a bowl. Toss in parsley and the green onions and cool completely.
When cool toss crab with the vegetables. Add the mayonnaise, mustard, cayenne and panko crumbs; stir gently to combine adding more mayo if needed.
Preheat oven to 425 degrees. Season steaks well with thyme, salt and pepper and then brush with 1 tablespoon oil. Sear in a hot pan for 3 minutes per side. Transfer (save skillet to make the sauce) to a parchment-lined baking sheet pan.
Divide the crabcake mixture between the steaks. Pack the topping on top ofeach steak, gently molding to the steak’s shape to form a crust. Roast the steaksfor 8 to 10 minutes for medium rare to medium.
Filet:
2 T. grapeseed or vegetable oil, divided use
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 T. finely chopped parsley
1 T. finely chopped green onions
1/2 lb. lump crabmeat, broken into small pieces
Directions:
For crab cake topping, heat 1 tablespoon in a skillet over medium heat. Add the onions, celery and red bell peppers; season to taste with salt and pepper and cook until tender, about 5 minutes. Remove from heat and transfer to a bowl. Toss in parsley and the green onions and cool completely.
When cool toss crab with the vegetables. Add the mayonnaise, mustard, cayenne and panko crumbs; stir gently to combine adding more mayo if needed.
Preheat oven to 425 degrees. Season steaks well with thyme, salt and pepper and then brush with 1 tablespoon oil. Sear in a hot pan for 3 minutes per side. Transfer (save skillet to make the sauce) to a parchment-lined baking sheet pan.
Divide the crabcake mixture between the steaks. Pack the topping on top ofeach steak, gently molding to the steak’s shape to form a crust. Roast the steaksfor 8 to 10 minutes for medium rare to medium.
Port Sauce:
3/4 cup tawny Port
3 cups beef broth
1 1/2 tsp. tomato paste
3/4 cup tawny Port
3 cups beef broth
1 1/2 tsp. tomato paste
3 T. unsalted butter, divided use
1 T. flour
1 T. flour
Meanwhile, whisk together the Port, beef broth and tomato paste in a medium saucepan. Bring mixture to a boil and cook down by half. (This can be done the day before or earlier in the day.)
Add the reduced liquid to the hot steak skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together 1 tablespoon butter with flour and add to the boiling liquid, whisking constantly. Simmer until sauce thickens, about 1 minute. When ready to serve, bring sauce to a simmer, remove from heat and swirl in the remaining 2 tablespoons butter.
Add the reduced liquid to the hot steak skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together 1 tablespoon butter with flour and add to the boiling liquid, whisking constantly. Simmer until sauce thickens, about 1 minute. When ready to serve, bring sauce to a simmer, remove from heat and swirl in the remaining 2 tablespoons butter.
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