Filets With Crabmeat Crust

By á-170456

Ingredients

• 4 beef filets (6-ounce) room
• temperature
• 2 1/4 teaspoons Essence (see Bayou Blast recipe)
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons freshly-ground black pepper
• 1 tablespoon olive oil
• 1/2 cup finely-chopped yellow onions
• 1/4 cup finely-chopped green bell peppers
• 1/4 cup finely-chopped celery
• 2 tablespoons finely-chopped parsley
• 1 tablespoon finely-chopped green onions
• 1/2 pound lump crabmeat picked over for shells and cartilage
• 2 tablespoons mayonnaise
• 1/4 cup bread crumbs

Details

Servings 4

Preparation

Step 1

Preheat a grill to high. Preheat the oven to 450 degrees.

Season the filets with 2 teaspoons Essence, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mark the steaks on the grill, searing fully on both sides. Transfer to a small sheet pan and set aside.

Heat the olive oil in a medium skillet over medium-high heat. Add the onions, bell peppers, celery, remaining 1/4 teaspoon Essence, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add 1 tablespoon of the parsley and the green onions and cook until wilted, about 1 minute. Remove from the heat.

Place the crabmeat in a medium bowl and add the cooked vegetables. Add the mayonnaise and bread crumbs and stir gently to combine.

Evenly divide the crabmeat between the steaks, allowing about 1/4 cup for each steak. Pack the crabmeat on top of each steak, gently molding to the steak's shape to create a crust. Place in oven and cook for 10 minutes for medium-rare. Garnish with remaining 1 tablespoon parsley and serve.

This recipe yields 4 servings.