Crème de la Crab Filet Mignon 🥩 🦀 Oh lord 😍😍😍😍 looks so amazing
Succulent juicy filet mignon topped with buttery delicious crab and a velvety smooth cream sauce… this fun take on a surf and turf is so delicious y’all 🤗
⏰ Total Time: 30 Minutes
🍽Servings: 2
❤️Ingredients:
2 @butcher_box grass fed beef filet mignon steaks
4oz crab meat (I used claw meat)
4 sprigs of fresh thyme
4tbsp butter
1c @horizonorganic heavy whipping cream
1 egg yolk
1tbsp Dijon mustard
¼ tsp salt
½ tsp @flavorgod garlic lowers and onion powders
1tbsp cream sherry
🔥Directions:
- Soak 1 @wildwoodgrilling red oak plank in water for at least 15 minutes.
- Make a white sauce by simmering 2tbsp butter and the cream in a pot over medium/low heat. Whisk the egg yolk and pour some of the hot liquid into the egg to temper and add back into pot whisking quickly. Add seasoning and mustard and allow the sauce to thicken slightly. Remove from heat and stir in cream sherry. Set sauce aside.
- Place filets on plank and season generously with salt and fresh cracked pepper.
- In skillet place 2tbsp of the butter in a skillet (I used cast iron on the grill) add crab and thyme. Cook over medium heat for 8-10 minutes while filets cook.
- Grill steaks over medium/high heat 10-12 minutes or until temp reaches 135-145 degrees.
- Top plank grilled filets with crab and cream sauce and sprinkle with fresh thyme.
- Enjoy!!!!!!
I used the WILDWOOD GRILLING Red Oak plank for this recipe.
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