Name: Crab Cake Filet Mignon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 12 ounces filet mignon (2) 6-ounce tenderloins or substitute sirloin steaks); sea salt and black pepper (to taste); 1 Tablespoon olive oil; 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); 1/2 teaspoon creole or Old Bay seasoning; 2 Tablespoons olive oil (for frying); 2 Tablespoons unsalted butter; 1 large clove garlic (minced); 1 Tablespoon minced shallot; 1/2 cup heavy whipping cream; 1 Tablespoon lemon juice; 1 Tablespoon Dijon mustard; sea salt and black pepper (to taste); 1/2 Tablespoon flour or arrowroot to thicken (optional - whisk into the butter before adding the cream if using)

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Have you been to Lonestar lately? I went last week and tried their latest special, the Crab Cake Filet Mignon and loved it! When that happens I know that I have to recreate it at home and share it with all of you. It is not an exact copy, more like my interpretation of their recipe that you can recreate at home as well.

Crab Cake topped Filet Mignon on a bed of zucchini noodles

My crab cake turned out much larger than theirs and I served mine on zucchini noodles instead of with a Loaded Baked Potato. The Lemon-Garlic Cream Sauce is also on the thin side, so I will include an option to thicken yours at home if you desire. I loved it just the way it turned out, but we all have different ideas about how we like our sauce!

I am going to cut the crab cake portion of the recipe in half, so the images will not exactly match the recipe. Two normal sized crab cakes instead of three humongous cakes will cut down on calories and not overpower the filet! If you prefer a more equal crab cake to filet ratio go ahead and double the recipe. In my defense, their crab cakes were quite large…just not quite as large as mine are below, lol

Looking down on a Crab Cake Filet Mignon topped with lemon-garlic cream sauce

How to make Crab Cake Filet Mignon with Lemon-Garlic Cream Sauce:

Fillets:

Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.

Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper – or seasoning of your choice.

Two filet mignon steaks and chopped shallot on a cutting board

Add the oil to the hot skillet, then add the seasoned steaks.

Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. (See chart below)

Place the seared filet in the oven to cook cookingwithcurls.com

Remove from skillet, tent with foil and allow to rest for 10 minutes.

Crab Cakes:

Combine the lump crab, almond flour, garlic, egg , green onion and seasonings together in a large bowl.

Divide the mixture into two portions and shape into patties.

Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes.

Three crab cakes in a non-stick frying pan

Carefully flip the patties over and cook for an additional 3 to 4 minutes until golden brown.

Place one on top of each filet.

Lemon-Garlic Cream Sauce:

Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes.

A saucepan with melted butter, minced garlic and shallots

Add the cream, mustard and lemon juice, whisk until smooth.

Heavy cream added to the pan of melted butter, garlic and shallots

Pour over the crab cakes and serve.

Crab Cake Filet Mignon topped with Lemon-Garlic Cream Sauce over a bed of zucchini noodles

Now wasn’t that easy, and how impressive does that meal look?

COOKING TIMES FOR THE PERFECT FILET MIGNON:

Rare Medium Rare Medium Medium Well

(120 – 130) (130 – 140) (140 – 150) (150 – 160)

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 should be a good starting point.
Error on the side of under cooked, the meat will continue to cook while it rests.
The thickness of the steaks determines the cooking time, not the weight. Fell free to use smaller steaks (less ounces) if desired.
I use this Instant Read Thermometer on my steaks.

More delicious Surf and Turf recipes:

Enjoy!!