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Have you been to Lonestar lately? I went last week and tried their latest special, the Crab Cake Filet Mignon and loved it! When that happens I know that I have to recreate it at home and share it with all of you. It is not an exact copy, more like my interpretation of their recipe that you can recreate at home as well.
My crab cake turned out much larger than theirs and I served mine on zucchini noodles instead of with a Loaded Baked Potato. The Lemon-Garlic Cream Sauce is also on the thin side, so I will include an option to thicken yours at home if you desire. I loved it just the way it turned out, but we all have different ideas about how we like our sauce!
I am going to cut the crab cake portion of the recipe in half, so the images will not exactly match the recipe. Two normal sized crab cakes instead of three humongous cakes will cut down on calories and not overpower the filet! If you prefer a more equal crab cake to filet ratio go ahead and double the recipe. In my defense, their crab cakes were quite large…just not quite as large as mine are below, lol
How to make Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce:
Fillets:
Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper – or seasoning of your choice.
Add the oil to the hot skillet, then add the seasoned steaks.
Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. (See chart below)
Remove from skillet, tent with foil and allow to rest for 10 minutes.
Crab Cakes:
Combine the lump crab, almond flour, garlic, egg , green onion and seasonings together in a large bowl.
Divide the mixture into two portions and shape into patties.
Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes.
Carefully flip the patties over and cook for an additional 3 to 4 minutes until golden brown.
Place one on top of each filet.
Lemon-Garlic Cream Sauce:
Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes.
Add the cream, mustard and lemon juice, whisk until smooth.
Pour over the crab cakes and serve.
Now wasn’t that easy, and how impressive does that meal look?
COOKING TIMES FOR THE PERFECT FILET MIGNON:
Rare Medium Rare Medium Medium Well
(120 – 130) (130 – 140) (140 – 150) (150 – 160)
1-inch thick:
8 minutes 10 minutes 13 minutes 18 minutes
1 1/4-inch thick:
10 minutes 12 minutes 15 minutes 20 minutes
1 3/4-inch thick:
12 minutes 14 minutes 18 minutes 22 minutes
2-inches thick:
13 minutes 15 minutes 19 minutes 23 minutes
Recipe Notes:
- My steaks were about 1.5 -inches thick, so I cooked them for 12 minutes…yes, still mooing!
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked, the meat will continue to cook while it rests.
- The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.
- Filet Mignon is delivered each month through Butcher Box. {affiliate links}
- I use this Instant Read Thermometer on my steaks.
More delicious Surf and Turf recipes:
Beef Tenderloin with Tomato Butter Shrimp
Shrimp Scampi topped Filet Mignon
Japanese Hibachi Steak and Salmon
Perfect Filet Mignon for Two & Broiled Lobster Tails
Enjoy!!
Crab Cake Filet Mignon
Ingredients
Fillets
- 12 ounces filet mignon 2) 6-ounce tenderloins or substitute sirloin steaks
- sea salt and black pepper to taste
- 1 Tablespoon olive oil
Crab Cakes
- 6 ounce can lump crab drained
- 1 Tablespoon almond flour or substitute all-purpose flour
- 1 large egg beaten
- 1 green onion chopped
- 1 large clove garlic minced
- 1/2 teaspoon creole or Old Bay seasoning
- 2 Tablespoons olive oil for frying
Lemon-Garlic Cream Sauce
- 2 Tablespoons unsalted butter
- 1 large clove garlic minced
- 1 Tablespoon minced shallot
- 1/2 cup heavy whipping cream
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- sea salt and black pepper to taste
- 1/2 Tablespoon flour or arrowroot to thicken optional - whisk into the butter before adding the cream if using
Instructions
Fillets
- Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
- Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper – or seasoning of your choice.
- Add the oil to the hot skillet, then add the seasoned steaks.
- Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. (See chart below)
- Remove from skillet, tent with foil and allow to rest for 10 minutes.
Crab Cakes
- Combine the lump crab, almond flour, garlic, egg , green onion and seasonings together in a large bowl.
- Divide the mixture into two portions and shape into patties.
- Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes.
- Carefully flip the patties over and cook for an additional 3 to 4 minutes until golden brown.
- Place one on top of each filet.
Lemon-Garlic Cream Sauce
- Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes.
- Add the cream, mustard and lemon juice, whisk until smooth.
- Pour over the crab cakes and serve.
Notes
COOKING TIMES FOR THE PERFECT FILET MIGNON:
Rare Medium Rare Medium Medium Well (120 – 130) (130 – 140) (140 – 150) (150 – 160) 1-inch thick: 8 minutes 10 minutes 13 minutes 18 minutes 1 1/4-inch thick: 10 minutes 12 minutes 15 minutes 20 minutes 1 3/4-inch thick: 12 minutes 14 minutes 18 minutes 22 minutes 2-inches thick: 13 minutes 15 minutes 19 minutes 23 minutes- My steaks were about 1.5 -inches thick, so I cooked them for 12 minutes…yes, still mooing!
- The cooking times listed are GUIDELINES, but should be a good starting point.
- Error on the side of under cooked, the meat will continue to cook while it rests.
- The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.
This recipe looks amazing! What is the filet sitting on in the photo? Looks like a bed of zucchini noodles.
It is a bed of zucchini noodles, Jenn. 🙂