- 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
- ¼ 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
- ¼ teaspoon paprika
- Pinch cayenne pepper
- Salt to taste
- Chopped fresh parsley, optional
Prior to cooking, remove filets from refrigerator, cover with plastic wrap, and allow to sit at room temperature for 20-30 minutes.
If grilling, heat a gas grill to medium high heat. For a charcoal grill, allow lit coals to become red-hot and covered with ash.
Alternately, 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 generously with salt and pepper. Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until brown. If broiling, place the skillet under the 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.
If grilling, cook using the indirect heat method. If using a gas grill, turn off the middle burner. If using charcoal, evenly distribute the hot coals over one half of the grill and place filets on the cool side. Continue to cook 1-3 minutes per side, until steak reaches desired doneness.
Transfer filets to a plate. Allow meat to rest for 15 minutes.
Using the same skillet used to sear the steaks, 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.