Description
An elegant surf-and-turf dish featuring tender filet mignon stuffed with creamy crab filling and topped with a rich, buttery Béarnaise sauce.
Ingredients
- 4 filet mignon steaks (170–200 g each)
- 200 g lump crab meat, drained
- 2 tablespoons cream cheese, softened
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- 400 g asparagus, trimmed
- 1 tablespoon olive oil (for asparagus)
- Salt and pepper (for asparagus)
Instructions
- Mix crab meat, cream cheese, mayonnaise, Dijon mustard, parsley, garlic, salt, and pepper.
- Cut a pocket into each steak and fill with crab mixture.
- Season steaks with salt and pepper.
- Sear steaks in olive oil and butter for 3–4 minutes per side.
- Transfer to oven at 190°C and cook 6–10 minutes to desired doneness.
- Whisk egg yolks, vinegar, and lemon juice over simmering water until thickened.
- Slowly whisk in melted butter to form Béarnaise sauce.
- Stir in tarragon, salt, and pepper.
- Toss asparagus with oil, salt, and pepper and roast at 200°C for 10–12 minutes.
- Serve steak topped with sauce and asparagus on the side.
Notes
- Do not overfill steak pockets to prevent leaking.
- Rest steaks before serving for juiciness.
- Whisk sauce constantly to prevent curdling.
- Serve Béarnaise fresh for best texture.
- Adjust doneness based on preference.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Searing/Baking
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 220 mg
