Grilled Beef Filet With Crab Cakes And Caramelized Onion Sauce Recipes

GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE

Steps:

• 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.

KOBE BEEF CHATEAUBRIAND FILLET WITH GRILLED RED ONIONS

Steps:

• Massage rub into fillets. Store in cooler or refrigerator. Baste red onions with BBQ Sauce and let sit for 15 to 20 minutes.
• Preheat grill. Grill fillets for about 4 minutes per side, or until desired degree of doneness. Remove from grill and let rest for 5 minutes. Grill onion slices for 1 minute on each side over low heat. Divide onion slices over fillets and serve.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

BEEF FILET WITH WINE SAUCE

Steps:

• Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
• Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
• Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
• Press the vegetables with a big spoon to release more sauce.
• Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
• Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
• Season with 1/2 teaspoon salt, and keep the sauce warm.
• Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
• Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
• When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
• Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
• Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
• Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
• Turn off the heat and put filet on a warm plate.
• To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
• Stir to incorporate this flavorful glaze into the sauce as it heats.
• While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
• When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
• To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
• Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
• Serve immediately, with remaining sauce in a bowl to be passed at the table.

A.1. ROAST BEEF, CHEDDAR, AND CARAMELIZED ONION GRILLED CHEESE

Steps:

• Butter outside of bread slices, spread inside of each slice of bread with 2 tbsp A1 Sauce. Top one slice with ¼ lb of the roast beef, followed by 4 tbsp caramelized onions, and then finally ½ cup of shredded cheddar cheese. Top with other slice of bread, and repeat to make four sandwiches.
• Spray a large skillet with cooking spray and heat over medium heat. Carefully place one sandwich (or two if you can fit them) in the hot skillet, brown on one side (about 60 seconds), flip, press slightly, and brown on other side (another 30-60 seconds). Repeat with rest of sandwiches. Cut on diagonal. Dig in!

CARIBBEAN GRILLED CRAB CAKES

Steps:

• Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
• Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
• To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
• To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
• Top crab cakes with mango salsa and enjoy.