Filets with Crabmeat Crust
- 4 (6-ounce) beef filets, at room temperature
- 2 1/4 teaspoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup finely chopped yellow onions
- 1/4 cup finely chopped green bell peppers
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped green onions
- 1/2 pound lump crabmeat, picked over for shells and cartilage
- 2 tablespoons mayonnaise
- 1/4 cup bread crumbs
Preheat a grill to high. Preheat the oven to 450 degrees F.
Season the filets with 2 teaspoons Essence, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mark the steaks on the grill, searing fully on both sides. Transfer to a small sheet pan and set aside.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions, bell peppers, celery, remaining 1/4 teaspoon Essence, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add 1 tablespoon of the parsley and the green onions and cook until wilted, about 1 minute. Remove from the heat. Place the crabmeat in a medium bowl and add the cooked vegetables. Add the mayonnaise and bread crumbs and stir gently to combine.
Evenly divide the crabmeat between the steaks, allowing about 1/4 cup for each steak. Pack the crabmeat on top of each steak, gently molding to the steak's shape to create a crust. Place in oven and cook for 10 minutes for medium-rare. Garnish with remaining 1 tablespoon parsley and serve.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2004
Recipe courtesy of Aarti Sequeira
Recipe courtesy of Bobby Flay