MOUTHWATERING CRABMEAT PAN SEARED FILETS
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
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
PAN-SEARED FILET MIGNON
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
Provided by KathyP53
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5
PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE
Steps:
- For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
- Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
- Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
- Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
- For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
- While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
- Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE
Steps:
- For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
- Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
- Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
- Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
- For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
- While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
- Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.
PAN-SEARED & ROASTED FILET MIGNON
This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak.
Provided by jpknight22
Categories Steak
Time 20m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish.
- Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side).
- Upon browning both sides, place steak in an oven safe pan or skillet and roast using the following temperature guidelines (which vary depending upon the thickness of the meat) - rotate halfway through cooking:.
- Rare - 4 to 6 minutes (130 to 140 degrees internal temperature).
- Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature).
- Medium - 8 to 10 minutes (150 to 160 degrees internal temperature).
- Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms.
- The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
- Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.
CRAB-TOPPED FISH FILLETS
These fillets are elegant enough for company but truly no trouble to make. Fish is abundant here in South Florida, and we like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special dish is one of my husband's favorites. -Mary Tuthill, Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.
Nutrition Facts : Calories 429 calories, Fat 31g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1063mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
PAN-SEARED FILET MIGNON WITH CABERNET SAUCE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.
More about "mouthwatering crabmeat pan seared filets recipes"
STEAK OSCAR - THE COOKING BRIDE
From cookingbride.com
4.8/5 (9)Category Entrees, Main CoursesCuisine AmericanCalories 388 per serving
- Using the same skillet, melt the butter over medium heat. Add bell pepper and cook for 2-4 minutes until slightly tender.
10 BEST FILET MIGNON WITH CRAB MEAT RECIPES - YUMMLY
From yummly.com
PAN-SEARED FILET MIGNON RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
4.9/5 (150)Uploaded 2018-08-24Category DinnerPublished 2019-01-01
GORDON RAMSAY'S FILET MIGNON: THE RECIPE - FINE DINING LOVERS
From finedininglovers.com
PAN-SEARED STEELHEAD TROUT - BUSY COOKS
From busycooks.net
HOW TO COOK FILET MIGNON IN A CAST IRON SKILLET - THE SEASONED MOM
From theseasonedmom.com
PAN SEARED FILET MIGNON (IN A CAST IRON SKILLET) - TIPBUZZ
From tipbuzz.com
PAN-SEARED FISH FILLET RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
FILET MIGNON RECIPES | ALLRECIPES
From allrecipes.com
THE TOP 9 FILET MIGNON RECIPES - THE SPRUCE EATS
From thespruceeats.com
PAN SEARED STEAK RECIPE (STEAKHOUSE QUALITY!)
From natashaskitchen.com
THE EASIEST FOOLPROOF CRISPY PAN-SEARED FISH YOU'LL EVER MAKE
From seriouseats.com
PAN-SEARED FILET MIGNON RECIPE | MYRECIPES
From myrecipes.com
10 BEST PAN SEARED COD FILLETS RECIPES | YUMMLY
From yummly.com
HOW TO PERFECTLY PAN SEAR FISH - THE BETTER FISH® BARRAMUNDI
From thebetterfish.com
PAN-SEARED FILET MIGNON WITH ESPRESSO SEA SALT - CHEF SAVVY
From chefsavvy.com
SIMPLE PAN-SEARED FISH | SOUTHERN LIVING
From southernliving.com
PAN SEARED OVEN ROASTED FILET MIGNON - 101 COOKING FOR …
From 101cookingfortwo.com
RECIPE: PAN-SEARED SKATE WING FILETS WITH CAPERS
From moodysbutchershop.com
10 STEPS TO PERFECT PAN-SEARED FILET MIGNON - OMAHA STEAKS
From omahasteaks.com
OSCAR STYLE STEAK (CRAB OSCAR FILET MIGNON) - SAVORY EXPERIMENTS
From savoryexperiments.com
PAT'S PAN-SAUTéD SPECKLED TROUT WITH CRABMEAT TOPPING - GEAUX …
From geauxaskalice.com
10- MINUTE PAN-SEARED BRANZINO FISH FILLETS WITH LEMON BUTTER
From poshjournal.com
PAN SEARED HALIBUT FILLETS - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
CRISPY-SKINNED SEARED TROUT FILLETS WITH LEMON RECIPE | KITCHN
From thekitchn.com
PAN-SEARED FILET MIGNON WITH SHALLOT BUTTER - GRATEFUL
From makeitgrateful.com
HOW TO PAN-SEAR TROUT: EASY PAN-SEARED TROUT RECIPE
From masterclass.com
PAN-SEARED STEAK WITH CHIVE-HORSERADISH BUTTER RECIPE
From myrecipes.com
PAN-SEARED REDFISH WITH GULF LUMP CRABMEAT ... - EAT ALABAMA …
From eatalabamaseafood.com
PERFECT PAN-SEARED RIB-EYE FILETS - BAKER BY NATURE
From bakerbynature.com
PAN SEARED STEAK WITH RED WINE SAUCE + VIDEO
From theslowroasteditalian.com
HOW TO COOK PERFECT FILET MIGNON: EASY FILET MIGNON RECIPE
From masterclass.com
PAN-SEARED FILET MIGNON WITH CABERNET SAUCE RECIPE - BON APPéTIT
From bonappetit.com
PAN SEARED FILET MIGNON RECIPE FINISHED IN THE OVEN
From gregfly.com
FILET MIGNON: RECIPE: HOW TO COOK: PERFECT FILET MIGNON: …
From youtube.com
PAN SEARED HALIBUT WITH A GARLIC CRAB TOPPING - CHEF DENNIS
From askchefdennis.com
CREAMY GARLIC BUTTER SALMON - CAFE DELITES
From cafedelites.com
PAN SEARED ANGUS FILETS WITH RED WINE & ROSEMARY SAUCE RECIPE
From sidechef.com
FILET MIGNON WITH GARLIC HERB BUTTER | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
PAN SEARED HALIBUT CHEEKS - SIZZLEFISH
From sizzlefish.com
PAN ROASTED FILET MIGNON OSCAR STYLE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love