Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce

Submitted by Nimz_

"This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 2

ingredients

• 2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
• 1 -2 tablespoon extra virgin olive oil
• kosher salt & freshly ground black pepper
• 2 (6 ounce) cans white crabmeat, drained (or lump crab meat)
• 1⁄4 cup Italian breadcrumbs
• 1 large egg
• 1⁄2 - 3⁄4 teaspoon Old Bay Seasoning
• vegetable oil, for frying the crab cake
• 1 tablespoon butter
• 1 small onion, sliced thin
• 1 cup heavy cream
• 1 pinch salt & pepper, to taste
• 1 pinch cayenne pepper (optional)

directions

1. Bring the filets to room temperature and brush with the olive oil.
2. Sprinkle with the salt and pepper.
3. In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
4. Make 2 crab cakes and refrigerate for 30 minutes.
5. Melt butter in a medium sauce pan over medium high heat.
6. Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
7. Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
8. Season the sauce with salt and pepper and a little cayenne pepper if using.
9. Heat grill to high heat.
10. Coat the grade with vegetable oil.
11. Grill steaks on high for about 5 minutes on each side or to your desired doneness.
12. Let stand 5 minutes before serving.
13. Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
14. Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
15. For assembly top each steak with a crab cake and coat with the onion sauce.

Reviews

[bmcnichol]

Very good and easy to make. I followed the recipe as written using the lump crab meat instead of canned. I did double the recipe as I made this for the whole family. Everyone loved it and wanted more!

 

[Laureen in B.C.]

I served this at my dinner club last night and everyone enjoyed it, (this is the rating 10 people gave it) Served it on top of a bed of kale and the presentation was great. I loved the sauce. Thanks

 

[TasteTester]

This is one superb recipe to make for a special occasion. There are several different steps, and so I made the sauce a little ahead of time and reheated it; it turned out very well. Having this delicious sauce over a melt-in-your-mouth cut of beef, and topped with your great recipe for a crab cake (it wasn't too bready like other recipes are), made for one of the best meals we've had in ages!! I made it with sugar snap peas and my Potatoes Noisette recipe, but this beef fillet/crab cake was the star of the meal. Thank you, Nimz, for sharing this recipe for a terrific and memorable meal.

 

[BerrySweet]

Super yummy, restaurant quality dish! I used half red onion & half vidalia and this sauce if so tasty considering it is only a few ingredients. I'd suggest using lump crab meat instead of just white crab, as white crab is normally for use in dips since it is so "fine". Lump crab would be much better here and hold up better to crab cakes. All in all a nice dish for a special night!

 

[lucid501]

WOW! Nimz, this was absolutely incredible!! I never imagined we could make such a wonderful, fine-restaurant quality dish at home. It was very easy to make, and the only thing I substituted was Recipe #15562 for the Old Bay, as I didn't want to buy the giant $7 container to only use less than a tsp. Next time we make this (there will definitely be a next time!) we may substitute light cream for the heavy cream, as the sauce was very wonderful, but extremely rich and the source of much of the fat and calories in this dish. I think you could probably even use milk or evaporated milk and still have an amazing meal. Oh and it is very very filling by itself, so we skipped the salad course and served this with Recipe #133821. A perfect combination! Thanks so much for posting!