Filet with Crabéarnaise is a mashup of my favorite meal; crab cake and filet with béarnaise. I’ve put the crab in the béarnaise for an amazing sauce to top tender filet mignon. Don’t let the béarnaise fool you! It’s simple to prepare and oh so delicious.

Yeah yeah. I know. What part of filet mignon with crabéarnaise is easy? I’m here to tell you ALL OF IT! Hands down, swear to all the Michelin chefs ever! This meal doesn’t take any time at all to serve up for you sweetie. I know, because that’s what I did!

I know, you’re asking what’s crabéarnaise?

What’s crabéarnaise? Only THE BEST sauce on the planet! Next to Saucy Everything from Intensity Academy. If y’all haven’t tried that, I warn you. You’ll want to slather that on everything. Like I wanted to slather this crabéarnaise on everything.

I have to explain. There’s a favorite restaurant we go to – actually, it’s a family of restaurants. They’re the Great American restaurants? Ever heard of them? Well, if you have the opportunity to go to one and the have the crab cake and filet on the menu.

ORDER IT!

You WILL NOT regret it. It’s amazing and the best crab cake I’ve ever put into my mouth. Well, it comes with a béarnaise sauce, as some steaks are want to do. But I didn’t want this to be about the crab cake. I wanted this to be about the filet and the amazing sauce I was going to put on it. So, I didn’t remake that dish. I made this filet with crabéarnaise.

What’s crabéarnaise? Only THE BEST sauce on the planet! Next to Saucy Everything from Intensity Academy. If y’all haven’t tried that, I warn you. You’ll want to slather that on everything. Like I wanted to slather this crabéarnaise on everything.

It was buttery and rich like a béarnaise sauce. It elevated the delicious flavor of the filet mignon perfectly. The crab added that little sweet touch that brings it all home! You could easily use this sauce on an amazing eggs benedict breakfast, too. Just sayin.

Then, you could be like me, and just eat it with a spoon out of the bowl. Oh, wait. Did I say that out loud?

You’re waiting for me to tell you how this is easy. I know. I’m getting to that.

Filet mignon is not too difficult to cook. You just have to keep an eye on it so it doesn’t get over cooked. We season them with salt, pepper, and maybe a little but of a steak rub, but usually not. If it’s the good kind of beef, then you don’t really need much more than salt and pepper. I prefer garlic salt for just a touch of flavor.

Filet mignon shouldn’t take any more than 10 minutes depending on the thickness. A one-inch thick filet for medium rare should be grilled about 3 to 4 minutes per side and rested for about 5 minutes before serving. See? Not difficult, right? Just be sure to use a timer and a thermometer to make sure you don’t overcook it.

Now, the crabéarnaise can be started a day before hand. You can simmer the vinegar with the herbs and spices and then let it refrigerate until you’re ready to use them. Then you simply but the egg yolks in a jar, put your hand blender in, and then drizzle the butter to make your sauce. Once it reaches the thickness you like, then fold in the crab. And that’s when the magic happens!

Season the sauce with salt and pepper, a dash of cayenne, and then drizzle it over your hot steaks. Oh yeah baby. Your sweetheart will love you for this filet and crabéarnaise. And it truly is a simple.

Filet and Crabéarnaise Cook Time: 35 minutes Total Time: 35 minutes Filet with Crabéarnaise is a mashup of my favorite meal; crab cake and filet with béarnaise. I've put the crab in the bernaise for an amazing sauce to top tender filet mignon. Filet and Crabernaise is tender, succulent, and silky; perfect for a special meal or a Sunday supper. Print Ingredients 1/3 cup white wine vinegar

2/3 cup white wine

1/2 cup thinly sliced shallots

1/3 cup chopped tarragon

2 large egg yolks

1 1/4 cups butter, melted and cooled

1/2 cup backfin crabmeat

1 1/2 pounds filet mignon Instructions Place the egg yolks in a tall container and fits a hand blender. Set aside. Place the first four ingredients in a small saucepan. Bring to a boil and simmer for 15 to 20 minutes or until reduced to 2 to 3 tablespoons. Allow to cool slightly before adding 2 tablespoons to the egg yolks. While the vinegar mixture is simmering, preheat the grill to medium high heat. Season the steaks with salt and pepper before placing on the grill. Cook for 3 minutes, turn 45 degrees and then cook another 3 minutes. Flip and repeat cooking 6 totals minutes on each side or until the desired degree of doneness is achieved. Remove from the grill and allow to rest 5 minutes. Using a hand blender, process the egg yolks with the vinegar mixture. Slowly pour the butter into the container while the hand mixer is running until the desired consistency is reached. Season with salt and pepper. Stir in some of the cooked tarragon and shallots. Fold in the crab and top the steaks with crabéarnaise sauce. Serve with baked potatoes and roasted Brussels sprouts.







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