Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce

Recipe by Nimz_
READY IN: 1hr 15mins


  • 2
    (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
  • 1 -2
  • kosher salt & freshly ground black pepper
  • 2
    (6 ounce) cans white crabmeat, drained (or lump crab meat)
  • 14
    cup Italian breadcrumbs
  • 1
    large egg
  • 12 - 34
    teaspoon Old Bay Seasoning
  • vegetable oil, for frying the crab cake
  • 1
    tablespoon butter
  • 1
    small onion, sliced thin
  • 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.