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Crab Cake Filet Mignon
Crab Cake Filet Mignon is the ultimate surf and turf meal that is sure to impress. It is the perfect dinner for two and not complicated to prepare!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
filet, beef, crab, seafood, cakes, lemon, garlic, sauce, date, dinner, two
Servings:
2
Servings
Calories:
1114
kcal
Author:
Lisa Johnson
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
½
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
½
cup
heavy whipping cream
1
Tablespoon
lemon juice
1
Tablespoon
Dijon mustard
sea salt and black pepper
to taste
½
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.
Nutrition
Calories:
1114
kcal
|
Carbohydrates:
7
g
|
Protein:
53
g
|
Fat:
97
g
|
Saturated Fat:
40
g
|
Cholesterol:
372
mg
|
Sodium:
947
mg
|
Potassium:
774
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1684
IU
|
Vitamin C:
11
mg
|
Calcium:
113
mg
|
Iron:
5
mg