Crab Herb Cheese Filet Mignon Recipes

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CRAB & HERB CHEESE FILET MIGNON



Crab & Herb Cheese Filet Mignon image

Save the money you'd spend on going out for surf and turf. Instead, treat your clan to thick-cut steaks stuffed with garlic-herb cheese spread and fresh crabmeat. It's a home-cooked entree that looks and tastes like it came from a four-star restaurant! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 cups fresh crabmeat
1 package (6-1/2 ounces) garlic-herb spreadable cheese, divided
4 beef tenderloin steaks (1 inch thick and 8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine crab and 3/4 cup spreadable cheese in a small bowl. Cut a horizontal pocket in each steak. Fill each pocket with 1/3 cup crab mixture. Place steaks on a greased broiler pan. Sprinkle with salt and pepper., Broil 4 in. from the heat for 10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), spooning the remaining cheese over steaks during the last 2 minutes of broiling. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 558 calories, Fat 34g fat (19g saturated fat), Cholesterol 197mg cholesterol, Sodium 547mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.

CRAB AND BLUE CHEESE STEAK TOPPER



Crab and Blue Cheese Steak Topper image

This is simply the most sinful topper for a Filet Mignon. A must try for crab and blue cheese lovers. I modified the Lump Crab Gratin recipe that they were handing out during a recent trip to Sam's Club. I always half the recipe for 2 filets and then to pour over asparagus on the side!

Provided by januarybride

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 lb crabmeat (lump is best)
1 teaspoon minced garlic
1 teaspoon chopped onion
5 1/4 ounces boursin cheese
1 cup half-and-half cream
2 tablespoons parmesan cheese
1/4 cup blue cheese, crumbles
pepper

Steps:

  • Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.
  • Add crabmeat and cook for approx another minute (until heated through).
  • Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).
  • Add the parmesan cheese and bleu cheese. It will thicken nicely.
  • Season with pepper as you like.
  • Pour over steaks and serve.
  • It is also wonderful on asparagus.

Nutrition Facts : Calories 275.5, Fat 17.5, SaturatedFat 7.4, Cholesterol 78.5, Sodium 1128.5, Carbohydrate 3.2, Sugar 0.2, Protein 25.3

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce image

Found on Allrecipes; submitted by Sue Z."Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe." Make it we did and it was awesome! We made a few slight changes; personal preference!. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! ;)

Provided by Manami

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil
1 teaspoon minced onion
2 teaspoons minced green onions
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons water or 2 tablespoons chicken broth
1 pinch Old Bay Seasoning (for the chicken stock or water)
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crabmeat, picked over
2 tablespoons breadcrumbs (We used Panko breadcrumbs)
1 teaspoon cajun seasoning (We didn't use)
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
8 slices bacon, cooked almost done
salt and black pepper, to taste
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced shallot
1 cup cremini mushrooms or 1 cup white button mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Steps:

  • MAKE CRAB STUFFING:.
  • Heat 2 tablespoons olive oil in a large skillet.
  • Saute onion, green onion, garlic, celery, and green pepper until tender.
  • Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
  • Remove from heat, and set aside.
  • PREPARE PEPPERCORN SAUCE:.
  • In a small saucepan over medium heat, combine beef broth and cracked black pepper.
  • Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
  • Continue simmering until reduced to 1 cup.
  • Remove from heat, and set aside. (Make this the day before).
  • PREPARE STEAKS:.
  • Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
  • Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
  • Season to taste with salt and pepper; set aside.
  • Heat olive oil in a large cast iron skillet over medium heat.
  • Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
  • Remove mushroom mixture, and set aside.
  • Place steaks in skillet, and cook to desired doneness.
  • Remove from skillet, and keep warm.
  • Deglaze skillet with 1 ounce whiskey.
  • Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
  • Add mushroom mixture, and reduce sauce until thickened.
  • Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
  • Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
  • Serve with wine, of course.

Nutrition Facts : Calories 1092.2, Fat 92.7, SaturatedFat 37.9, Cholesterol 251.2, Sodium 1083.6, Carbohydrate 8.3, Fiber 0.6, Sugar 0.7, Protein 46.3

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce image

Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.

Provided by SUEZINOHIO

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h30m

Yield 4

Number Of Ingredients 23

2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
1 ¼ cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Steps:

  • Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  • Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  • Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  • Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g

MOUTHWATERING CRABMEAT PAN SEARED FILETS



Mouthwatering Crabmeat Pan Seared Filets image

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Provided by kk0301

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  • Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg

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