Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce
- Ready In:
- 1hr 15mins
- 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)
- Bring the filets to room temperature and brush with the olive oil.
- Sprinkle with the salt and pepper.
- In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
- Make 2 crab cakes and refrigerate for 30 minutes.
- Melt butter in a medium sauce pan over medium high heat.
- Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
- Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
- Season the sauce with salt and pepper and a little cayenne pepper if using.
- Heat grill to high heat.
- Coat the grade with vegetable oil.
- Grill steaks on high for about 5 minutes on each side or to your desired doneness.
- Let stand 5 minutes before serving.
- 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).
- Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
- For assembly top each steak with a crab cake and coat with the onion sauce.
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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.
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!