Filets With Crabmeat Crust

Recipe Ingredients

4		Beef filets - (6-ounce) room
		Temperature
2 1/4 teaspoons	11ml	Essence
		= (see Bayou Blast recipe)
1 1/2 teaspoons	7.5ml	Salt
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-chopped yellow onions
1/4 cup	36g / 1.3oz	Finely-chopped green bell peppers
1/4 cup	27g / 1oz	Finely-chopped celery
2 tablespoons	30ml	Finely-chopped parsley
1 tablespoon	15ml	Finely-chopped green onions
1/2 lb	227g / 8oz	Lump crabmeat - picked over for
		Shells and cartilage
2 tablespoons	30ml	Mayonnaise
1/4 cup	36g / 1.3oz	Bread crumbs

Recipe Instructions

Preheat a grill to high. Preheat the oven to 450 degrees.

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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E07) - from the TV FOOD NETWORK

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