Filets with Crabmeat Crust

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
Directions

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.

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