Ingredients
2
2 servings
- •1 pound fresh lump crabmeat
- •3 tablespoons butter, melted and cooled
- •2 tablespoons olive oil
- •2 (8 ounce) filet mignon steaks
- •coarse sea salt and coarsely ground black pepper to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
- Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
Nutritional Facts
Per 2 servings
- Calories: 761
- Carbohydrate: 2g
- Fat: 48g
- Protein: 76g
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