Filet Mignon with Savory Crab Cakes and Creamy Caramelized Onion Sauce
Indulge in a gourmet experience with this exquisite dish that showcases the perfect harmony between a tender filet mignon and delectable crab cakes. The richness of the beef is beautifully complemented by the sweet and savory notes of caramelized onions, all brought together with a luscious cream sauce. While fresh crab is always a treat, using canned crab meat still yields a delightful result, making this dish accessible yet sophisticated. Perfect for a special dinner or an elegant weekend meal, this recipe promises to impress and satisfy your palate.
2
Servings
N/A
Calories
14
Ingredients
Ingredients
Beef Filets
2 (6-8 ounces each, 1.5 inches thick)
Extra Virgin Olive Oil
1-2 tablespoons (for brushing)
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Canned White Crabmeat
2 (6-ounce) cans (drained (or lump crab meat))
Italian Breadcrumbs
1/4 cup
Large Egg
1
Old Bay Seasoning
1/2-3/4 teaspoon
Vegetable Oil
for frying (enough to coat the skillet)
Butter
1 tablespoon (for sautéing onions)
Onion
1 small (sliced thin)
Heavy Cream
1 cup
Salt & Pepper
to taste
Cayenne Pepper
1 pinch (optional)
Instructions
1
Allow the beef filets to sit at room temperature for about 30 minutes before cooking to ensure even cooking.
2
Brush the filets with extra virgin olive oil and generously season both sides with kosher salt and freshly ground black pepper.
3
In a mixing bowl, gently combine the drained crab meat, Italian breadcrumbs, Old Bay seasoning, and the egg until just blended.
4
Form the crab mixture into two equal-sized crab cakes, approximately 3/4-inch thick. Place them on a plate and refrigerate for at least 30 minutes to set.
5
In a medium saucepan, melt the butter over medium-high heat. Add the sliced onions and sauté, stirring occasionally, until they are deeply caramelized and golden brown, about 20 minutes.
6
Pour the heavy cream into the pan with the caramelized onions and simmer for 20-30 minutes, stirring occasionally, until the sauce thickens and reduces by half. Season with salt, pepper, and cayenne pepper if desired.
7
Preheat the grill to high and lightly coat the grill grates with vegetable oil to prevent sticking.
8
Grill the filets for about 5 minutes on each side, or until cooked to your desired level of doneness. Remove from the grill and let rest for 5 minutes.
9
In a separate skillet, heat enough vegetable oil over medium-high heat for frying. Once hot, gently add the crab cakes and fry for 5-6 minutes on each side, or until golden brown and crispy.
10
To serve, place each grilled filet on a plate, top with a crab cake, and generously drizzle with the creamy caramelized onion sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is Filet Mignon with Savory Crab Cakes and Creamy Caramelized Onion Sauce.
How many servings does this recipe provide?
This recipe yields 2 servings.
What cut of beef is required for this recipe?
The recipe calls for 2 beef filets, each weighing 6-8 ounces and approximately 1.5 inches thick.
Can I use fresh crab meat instead of canned?
Yes, while the recipe lists canned white crabmeat, lump crab meat is a recommended fresh alternative.
How should the beef be prepared before grilling?
Allow the filets to sit at room temperature for 30 minutes, brush with olive oil, and season with salt and pepper.
What ingredients are used to make the crab cakes?
The crab cakes are made with crab meat, Italian breadcrumbs, Old Bay seasoning, and one large egg.
How long should the crab cakes be refrigerated before cooking?
The crab cakes should be refrigerated for at least 30 minutes to help them set.
How long does it take to caramelize the onions?
It takes about 20 minutes to sauté the onions until they are deeply caramelized and golden brown.
How is the creamy onion sauce prepared?
Add heavy cream to the caramelized onions and simmer for 20-30 minutes until the sauce reduces by half.
What seasoning is added to the onion sauce?
The sauce is seasoned with salt, pepper, and an optional pinch of cayenne pepper.
What is the recommended grill temperature for the filets?
The grill should be preheated to high heat.
How long do you grill the filet mignon?
Grill the filets for about 5 minutes on each side, or until your desired level of doneness is reached.
Why should the beef rest after grilling?
Resting the beef for 5 minutes allows the juices to redistribute for a better dining experience.
How are the crab cakes cooked?
The crab cakes are fried in a skillet with vegetable oil over medium-high heat.
How long does it take to fry the crab cakes?
Fry them for 5-6 minutes on each side until they are golden brown and crispy.
How is the final dish assembled?
Place a grilled filet on a plate, top it with a crab cake, and drizzle with the creamy onion sauce.
What kind of oil is used to brush the filets?
Extra virgin olive oil is used to brush the filets.
How many cans of crab meat are needed?
The recipe requires two 6-ounce cans of white crabmeat.
What type of breadcrumbs are used for the crab cakes?
The recipe specifically calls for Italian breadcrumbs.
What is the purpose of the Old Bay seasoning?
Old Bay is used to provide a classic savory and slightly spicy flavor profile to the crab cakes.
How thick should the crab cakes be formed?
The crab mixture should be formed into cakes approximately 3/4-inch thick.
What prevents the beef from sticking to the grill?
Lightly coating the grill grates with vegetable oil helps prevent the filets from sticking.
How much butter is used for the onions?
One tablespoon of butter is used to sauté the onions.
What is the category of this recipe?
This recipe is categorized under Crab.
How much heavy cream is needed for the sauce?
The sauce requires 1 cup of heavy cream.
What kind of onion should be used?
One small onion, sliced thin, is recommended.
Is the onion sauce spicy?
The sauce can have a slight kick if you choose to add the optional pinch of cayenne pepper.
What is the total ingredient count for this recipe?
There are 14 ingredients listed in this recipe.
Can the crab cakes be made in advance?
The recipe suggests making them at least 30 minutes ahead so they can set in the refrigerator.
What temperature should the beef be before cooking?
The beef should be brought to room temperature for about 30 minutes to ensure even cooking.