Tender pan seared filet mignon medallions are finished in the oven then topped with a creamy crab meat and red pepper sauce.
I enjoy cooking for my parents. I think it goes back to that whole, “Hey Mom and Dad, look what I can do!” Yesterday was The Husband’s first Father’s Day and my Dad’s 30th. In honor of these two great men, I decided to turn my kitchen into a steakhouse.
On the menu – pan seared beef filets topped with a crab meat cream sauce. In my opinion, pan searing a steak in a skillet is the only way to prepare a steak. I also served this creamed spinach recipe from Smitten Kitchen, roasted red potatoes, and for dessert a choice of chocolate meringue or blueberry rhubarb pie (stay tuned for that recipe later in the week).
A successful meal doesn’t always depend on how good the food was. A meal is successful if it inspires the people sitting around the table to relax, have fun, and engage in a conversation. It was interesting to listen to two fathers at different ends of the spectrum sit across the table from each other and discuss what being a father meant to them. Hours later, even after the dishes had been cleared, the four of us were still sitting in the kitchen enjoying each other’s company.
Pan Seared Filet Mignon Medallions with Crab Meat Cream Sauce
- 1 tablespoon olive oil
- 4 4 oz. filet mignon steaks
- Kosher salt and pepper
Crabmeat Cream Sauce:
- 2 tablespoons butter
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1/4 cup sliced green onions
- 1-2 tablespoons all-purpose flour
- 1/3 cup heavy cream
- 8 oz. lump crab meat picked of shells and cartilage
- 1/4 teaspoon paprika
- Pinch cayenne pepper
- Salt to taste
- Chopped fresh parsley optional
- Preheat broiler. Position oven rack about six inches from the element.
- Heat olive oil in a large, oven safe skillet over medium high heat. Season both sides of the filets with salt and pepper. Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until brown. Place skillet under broiler and finish in the oven until meat reaches desired consistency - 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done. Remove skillet from the oven and transfer filets to plate. Allow meat to rest for 15 minutes.
- Using the same skillet, melt the butter over medium heat. Add bell pepper and cook for 2-4 minutes until slightly tender. Add garlic and green onions and sauté for one minute. Add the flour, stirring to combine. Pour in heavy cream, scraping up the browned bits from the bottom of the pan. Bring to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes. Add crabmeat, paprika, and cayenne pepper. Cook until heated through. Season with salt.
- Arrange filet on a plate. Spoon crabmeat cream sauce over the top and garnish with parsley if desired.