This recipe was in my Cuisine at Home magazine and I knew I just had to try it. This is my rendition of it, and it’s worth the little bit of time it takes to make an elegant dinner for two.
FOR THE FILLING, COMBINE:
1/3 cup mayonnaise
1/4 cup oyster cracker crumbs
2 Tbsp. grated Parmesan
1 Tbsp. minced fresh parsley
1 tsp. dry mustard
1 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
1 tsp. fresh lemon juice
8 oz. canned premium or pasteurized lump crab meat, drained
TO MAKE: combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Add crab meat; toss gently with hands to combine.
You can make this ahead and refrigerate until ready to use.
FOR THE BEEF
2 Tbsp. olive oil
2 center-cut filet mignon steaks, 2-inches thick (8 oz. each),seasoned with salt and black pepper
Bernaise Sauce to serve over top (I used McCormick’s or make your own)
Heat oil in a sauté pan over medium-high until it shimmers. Sear filets, 5–6 minutes per side. Transfer filets to a rack to cool, 15–20 minutes.
Preheat oven to 400°. Arrange a wire rack inside a baking sheet. Cut an “X” into top of each filet
to create a pocket. Avoid cutting through the sides or bottoms of steaks. Lift each of the points
of the “X” from the center and snip halfway down to increase pocket size.
Stuff 1–2 Tbsp. filling into each pocket, then top each filet with about 1/3 cup more filling.
Arrange filets on a prepared baking sheet and roast 20 minutes for rare.
Transfer filets to a cutting board, tent with foil, and let rest 5 minutes before serving with Béarnaise Sauce.