How to make Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce:
Fillets:
- Start by pulling your steaks out of the refrigerator and letting them sit on the counter for about 30 minutes. This step is important as it allows the fillets to come up to room temperature, which helps them cook more evenly.
- While the steaks are resting, heat a skillet over medium-high heat. This will ensure that the skillet is hot enough to give the steaks a nice sear.
- Season the fillets generously with sea salt and black pepper, or you can use any seasoning of your choice that you enjoy. The seasoning is crucial as it enhances the flavor of the meat.
- Once the skillet is hot, add a splash of oil to it. You can use olive oil, vegetable oil, or any oil you prefer. After the oil is heated, carefully add the seasoned steaks to the skillet.
- Grill the steaks, flipping them every 3 to 4 minutes. This will help them cook evenly on both sides until they reach your desired doneness. (Refer to the chart below for cooking times based on thickness and preference.)
- Once cooked to your liking, remove the steaks from the skillet and tent them with foil. Allow them to rest for about 10 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Crab Cakes:
- In a large mixing bowl, combine the lump crab meat, almond flour, minced garlic, egg, chopped green onion, and your choice of seasonings. Be gentle when mixing to avoid breaking up the crab meat too much; you want to keep those lovely lumps intact.
- Once everything is well combined, divide the mixture into two equal portions and shape them into patties. You can make them as thick or as thin as you like, but I recommend a thickness of about 1 inch for the best texture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the crab cakes to the skillet.
- Cook the crab cakes until they are golden brown on the bottom, which should take about 3 to 4 minutes. Be patient and let them develop a nice crust.
- Carefully flip the patties over and cook for an additional 3 to 4 minutes until they are golden brown on the other side as well. Once cooked, remove them from the skillet and place one crab cake on top of each filet.
Lemon-Garlic Cream Sauce:
- To make the Lemon-Garlic Cream Sauce, start by melting butter in a small saucepan over medium-low heat. This gentle heat will help prevent the butter from burning.
- Once the butter is melted, add the minced garlic and shallots to the pan. Cook them until they are softened and fragrant, which should take about 5 to 7 minutes. Stir occasionally to ensure they do not stick to the bottom of the pan.
- After the garlic and shallots have softened, add the cream, mustard, and lemon juice to the saucepan. Whisk everything together until it is smooth and well combined. If you prefer a thicker sauce, you can let it simmer for a few more minutes until it reaches your desired consistency.
- Once the sauce is ready, taste it and adjust the seasoning if necessary. You can add a pinch of salt, a dash of pepper, or even a little more lemon juice if you like it tangier.
- To serve, place the filet mignon on a plate, top it with the crab cake, and drizzle the Lemon-Garlic Cream Sauce generously over the top. You can also garnish with fresh herbs like parsley or chives for an extra pop of color and flavor.
This dish is perfect for a special occasion or a cozy dinner at home. The combination of the tender filet mignon, the rich crab cake, and the zesty sauce creates a delightful explosion of flavors that will impress anyone who tries it. Plus, serving it on zucchini noodles adds a healthy twist that complements the richness of the crab and steak beautifully.
Enjoy your homemade Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce! I hope you love it as much as I do. Don’t forget to share your creations with me, and let me know how your version turns out. Happy cooking!
Pour the delicious Lemon-Garlic Cream Sauce generously over the perfectly cooked crab cakes and serve them immediately. This final touch not only enhances the flavor but also adds a beautiful presentation to your dish. Now, wasn’t that easy? And just look at how impressive this meal appears! It’s sure to wow your family and friends, making them think you spent hours in the kitchen, when in reality, you’ve created a gourmet experience in no time at all.
COOKING TIMES FOR THE PERFECT FILET MIGNON:
- 1-inch thick: 8 minutes | 10 minutes | 13 minutes | 18 minutes
- 1 1/4-inch thick: 10 minutes | 12 minutes | 15 minutes | 20 minutes
- 1 3/4-inch thick: 12 minutes | 14 minutes | 18 minutes | 22 minutes
- 2-inches thick: 13 minutes | 15 minutes | 19 minutes | 23 minutes
Recipe Notes & Tips
My steaks were about 1.5 inches thick, so I cooked them for 12 minutes…yes, still mooing!
- The cooking times listed are GUIDELINES, but they should serve as a good starting point for your cooking journey.
- Always err on the side of undercooked; remember, the meat will continue to cook while it rests, so it’s better to take it off the heat a little early.
- The thickness of the steaks is what determines the cooking time, not the weight. Feel free to use smaller steaks if you prefer, as long as they are the right thickness.
- I use this Instant Read Thermometer on my steaks to ensure they are cooked perfectly every time.
More delicious Surf and Turf recipes:
- Beef Tenderloin with Tomato Butter Shrimp
- Steak Oscar
- Shrimp Scampi topped Filet Mignon
- Japanese Hibachi Steak and Salmon
- Perfect Filet Mignon for Two & Broiled Lobster Tails
Enjoy your culinary adventure!!
Crab Cake Filet Mignon
Ingredients
Fillets
- 12 ounces filet mignon or 2) 6-ounce tenderloins or substitute sirloin steaks
- Sea salt and black pepper to taste
- 1 Tablespoon olive oil
Crab Cakes
- 6-ounce can lump crab, drained
- 1 Tablespoon almond flour or substitute all-purpose flour
- 1 large egg, beaten
- 1 green onion, chopped
- 1 large clove garlic, minced
- ½ teaspoon Creole or Old Bay seasoning
- 2 Tablespoons olive oil for frying
Lemon-Garlic Cream Sauce
- 2 Tablespoons unsalted butter
- 1 large clove garlic, minced
- 1 Tablespoon minced shallot
- ½ cup heavy whipping cream
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- Sea salt and black pepper to taste
- ½ Tablespoon flour or arrowroot to thicken (optional) – whisk into the butter before adding the cream if using
Instructions
Fillets.
- Start by pulling your steaks out of the refrigerator and letting them sit on the counter for about 30 minutes. This step is important as it allows the fillets to come up to room temperature, which helps them cook more evenly.
- While the steaks are resting, heat a skillet over medium-high heat. This will ensure that the skillet is hot enough to give the steaks a nice sear.
- Season the fillets generously with sea salt and black pepper, or you can use any seasoning of your choice that you enjoy. The seasoning is crucial as it enhances the flavor of the meat.
- Once the skillet is hot, add a splash of oil to it. You can use olive oil, vegetable oil, or any oil you prefer. After the oil is heated, carefully add the seasoned steaks to the skillet.
- Grill the steaks, flipping them every 3 to 4 minutes. This will help them cook evenly on both sides until they reach your desired doneness. (Refer to the chart above for cooking times based on thickness and preference.)
- Once cooked to your liking, remove the steaks from the skillet and tent them with foil. Allow them to rest for about 10 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Crab Cakes:
- In a large mixing bowl, combine the lump crab meat, almond flour, minced garlic, egg, chopped green onion, and your choice of seasonings. Be gentle when mixing to avoid breaking up the crab meat too much; you want to keep those lovely lumps intact.
- Once everything is well combined, divide the mixture into two equal portions and shape them into patties. You can make them as thick or as thin as you like, but I recommend a thickness of about 1 inch for the best texture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the crab cakes to the skillet.
- Cook the crab cakes until they are golden brown on the bottom, which should take about 3 to 4 minutes. Be patient and let them develop a nice crust.
- Carefully flip the patties over and cook for an additional 3 to 4 minutes until they are golden brown on the other side as well. Once cooked, remove them from the skillet and place one crab cake on top of each filet.
Lemon-Garlic Cream Sauce:
- To make the Lemon-Garlic Cream Sauce, start by melting butter in a small saucepan over medium-low heat. This gentle heat will help prevent the butter from burning.
- Once the butter is melted, add the minced garlic and shallots to the pan. Cook them until they are softened and fragrant, which should take about 5 to 7 minutes. Stir occasionally to ensure they do not stick to the bottom of the pan.
- After the garlic and shallots have softened, add the cream, mustard, and lemon juice to the saucepan. Whisk everything together until it is smooth and well combined. If you prefer a thicker sauce, you can let it simmer for a few more minutes until it reaches your desired consistency.
- Once the sauce is ready, taste it and adjust the seasoning if necessary. You can add a pinch of salt, a dash of pepper, or even a little more lemon juice if you like it tangier.
- To serve, place the filet mignon on a plate, top it with the crab cake, and drizzle the Lemon-Garlic Cream Sauce generously over the top. You can also garnish with fresh herbs like parsley or chives for an extra pop of color and flavor.
This dish is perfect for a special occasion or a cozy dinner at home. The combination of the tender filet mignon, the rich crab cake, and the zesty sauce creates a delightful explosion of flavors that will impress anyone who tries it. Plus, serving it on zucchini noodles adds a healthy twist that complements the richness of the crab and steak beautifully.
Enjoy your homemade Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce! I hope you love it as much as I do. Don’t forget to share your creations with me, and let me know how your version turns out. Happy cooking!
Pour the delicious Lemon-Garlic Cream Sauce generously over the perfectly cooked crab cakes and serve them immediately. This final touch not only enhances the flavor but also adds a beautiful presentation to your dish. Now, wasn’t that easy? And just look at how impressive this meal appears! It’s sure to wow your family and friends, making them think you spent hours in the kitchen, when in reality, you’ve created a gourmet experience in no time at all.
COOKING TIMES FOR THE PERFECT FILET MIGNON:
- 1-inch thick: 8 minutes | 10 minutes | 13 minutes | 18 minutes
- 1 1/4-inch thick: 10 minutes | 12 minutes | 15 minutes | 20 minutes
- 1 3/4-inch thick: 12 minutes | 14 minutes | 18 minutes | 22 minutes
- 2-inches thick: 13 minutes | 15 minutes | 19 minutes | 23 minutes
Recipe Notes & Tips
My steaks were about 1.5 inches thick, so I cooked them for 12 minutes…yes, still mooing!
- The cooking times listed are GUIDELINES, but they should serve as a good starting point for your cooking journey.
- Always err on the side of undercooked; remember, the meat will continue to cook while it rests, so it’s better to take it off the heat a little early.
- The thickness of the steaks is what determines the cooking time, not the weight. Feel free to use smaller steaks if you prefer, as long as they are the right thickness.
- I use this Instant Read Thermometer on my steaks to ensure they are cooked perfectly every time.
More delicious Surf and Turf recipes:
- Beef Tenderloin with Tomato Butter Shrimp
- Steak Oscar
- Shrimp Scampi topped Filet Mignon
- Japanese Hibachi Steak and Salmon
- Perfect Filet Mignon for Two & Broiled Lobster Tails
Enjoy your culinary adventure!!
Crab Cake Filet Mignon
Ingredients
Fillets
- 12 ounces filet mignon or 2) 6-ounce tenderloins or substitute sirloin steaks
- Sea salt and black pepper to taste
- 1 Tablespoon olive oil
Crab Cakes
- 6-ounce can lump crab, drained
- 1 Tablespoon almond flour or substitute all-purpose flour
- 1 large egg, beaten
- 1 green onion, chopped
- 1 large clove garlic, minced
- ½ teaspoon Creole or Old Bay seasoning
- 2 Tablespoons olive oil for frying
Lemon-Garlic Cream Sauce
- 2 Tablespoons unsalted butter
- 1 large clove garlic, minced
- 1 Tablespoon minced shallot
- ½ cup heavy whipping cream
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- Sea salt and black pepper to taste
- ½ Tablespoon flour or arrowroot to thicken (optional) – whisk into the butter before adding the cream if using
Instructions
Fillets
- Start by pulling your steaks out of the refrigerator and letting them sit on the counter for about 30 minutes. This step is important as it allows the fillets to come up to room temperature, which helps them cook more evenly. If you skip this step, you might end up with steaks that are overcooked on the outside and undercooked on the inside.
- While the steaks are resting, heat a skillet over medium-high heat. This will ensure that the skillet is hot enough to give the steaks a nice sear. A good sear locks in the juices and creates a delicious crust.
- Season the fillets generously with sea salt and black pepper, or you can use any seasoning of your choice that you enjoy. The seasoning is crucial as it enhances the flavor of the meat. Don’t be shy with the seasoning; it’s what makes the steak taste amazing.
- Once the skillet is hot, add a splash of oil to it. You can use olive oil, vegetable oil, or any oil you prefer. After the oil is heated, carefully add the seasoned steaks to the skillet. You should hear a satisfying sizzle when the steaks hit the pan.
- Grill the steaks, flipping them every 3 to 4 minutes. This will help them cook evenly on both sides until they reach your desired doneness. (Refer to the chart above for cooking times based on thickness and preference.) Keep an eye on them, as cooking times can vary based on your stove and skillet.
- Once cooked to your liking, remove the steaks from the skillet and tent them with foil. Allow them to rest for about 10 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, making it more tender and flavorful. If you cut into the steak too soon, all those delicious juices will run out.
Crab Cakes:
- In a large mixing bowl, combine the lump crab meat, almond flour, minced garlic, egg, chopped green onion, and your choice of seasonings. Be gentle when mixing to avoid breaking up the crab meat too much; you want to keep those lovely lumps intact. The key to great crab cakes is to have big pieces of crab.
- Once everything is well combined, divide the mixture into two equal portions and shape them into patties. You can make them as thick or as thin as you like, but I recommend a thickness of about 1 inch for the best texture. Thicker patties will hold together better while cooking.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the crab cakes to the skillet. Make sure not to overcrowd the pan; you want to give them space to cook evenly.
- Cook the crab cakes until they are golden brown on the bottom, which should take about 3 to 4 minutes. Be patient and let them develop a nice crust. If you try to flip them too soon, they might fall apart.
- Carefully flip the patties over and cook for an additional 3 to 4 minutes until they are golden brown on the other side as well. Once cooked, remove them from the skillet and place one crab cake on top of each filet.
Lemon-Garlic Cream Sauce:
- To make the Lemon-Garlic Cream Sauce, start by melting butter in a small saucepan over medium-low heat. This gentle heat will help prevent the butter from burning.
- Once the butter is melted, add the minced garlic and shallots to the pan. Cook them until they are softened and fragrant, which should take about 5 to 7 minutes. Stir occasionally to ensure they do not stick to the bottom of the pan.
- After the garlic and shallots have softened, add the cream, mustard, and lemon juice to the saucepan. Whisk everything together until it is smooth and well combined. If you prefer a thicker sauce, you can let it simmer for a few more minutes until it reaches your desired consistency.
- Once the sauce is ready, taste it and adjust the seasoning if necessary. You can add a pinch of salt, a dash of pepper, or even a little more lemon juice if you like it tangier.
- To serve, place the filet mignon on a plate, top it with the crab cake, and drizzle the Lemon-Garlic Cream Sauce generously over the top. You can also garnish with fresh herbs like parsley or chives for an extra pop of color and flavor.
This dish is perfect for a special occasion or a cozy dinner at home.