Ingredients

For the surf:
1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper

For the turf:
Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total)

Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried

For service:
1 bunch arugula
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper

Special equipment: butcher's or kitchen twine

Instructions

For the surf:
In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro,
and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in
the refrigerator.

For the turf: Preheat the oven to 400 degrees F.

Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a
2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap
it around each fillet twice to form a nice round shape. This will help the meat retain its
shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3
minutes on each side, until well browned. Shove the beef to the side and add the tomatoes
to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to
coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst,
7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)

For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season
with a few turns of freshly ground black pepper.

To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and
scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed
arugula and a glass of rose wine.