Crab Stuffed Filet Mignon
from http://www.steak-enthusiast.com/, April 25th, 2008

"Want a treat from both the land and sea? Try this recipe for Filet Mignon stuffed with lump crab meat. It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside!"

Another interesting recipe for filet mignon with crab meat that looked interesting is to top the filet mignon, once cooked and on the plate, with crab meat that has been heated in a steamer and served with asparagus and Hollandaise Sauce.

4 6-oz Filet Mignons
1 cup lump crab meat
1 tablespoon celery minced
1 tablespoon onion minced
3 tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper

Slice the filet through the middle from the side – three quarters of the way through the steak — and open up like a book. This is called “butterflying” and is often used to stuff various cuts of meat.

In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact. Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling.

Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.

Serves 4