Crab imperial filet mignon is a sponsored post on behalf of Certified Angus Beef ® brand. All opinions and statements are 100% my own.
Crab Imperial Filet Mignon is an easy dish perfect for special occassions. Tender beef topped with buttery crab and clarified butter.
I really struggled naming this dish. In a nutshell it is filet mignon topped with a crab imperial, but so many restaurants use so many different names for this “style” of serving that you aren’t quite sure what people expect. Steak Oscar is filet mignon topped with shrimp or crab and smothered in a hollandaise or bearnaise sauce, which kind of fits the ticket, but I’m missing the sauce, unless you count clarified butter. Crab topped filet didn’t really summarize it either since it isn’t plain old crab, it is an imperial style mix. So I landed on Crab Imperial Filet Mignon.
This dish isn’t for average weeknight, although we might all wish it was. Beef so tender, you hardly need a knife topped with a buttery lump crab mix. It is the perfect Valentine’s Day dinner for your loved one. Or at the very least, just an impressive meal!
I was making Mini Beef Wellingtons for New Year’s Eve and had some tenderloin leftover that I didn’t want to go to waste. It was just hubby and I on a Friday night, so I decided, what the heck! Let’s have a fancy dinner… in our pajamas… while we binge watch The Walking Dead. I mean, who doesn’t want an excuse to eat filet mignon?
My choice for beef is always Certified Angus Beef ® brand. I don’t have to mess around with checking out the texture and marbling, just seeing the label means it has already been scrutinized and presumed worthy by the brand itself. I can just pick it up and move along.
One thing you might want to stop and spend a few more minutes on is shopping for crab meat. Aim to get a non-pasteurized meat. It is a million times better with taste. Trust me on this one.
For crab imperials, most people use a blue crab as opposed to King or snow crab. The little lumps are perfect for this type of recipe. Lump or jumbo lump are ideal, but more expensive. You can also opt for a backfin or claw, but it won’t be in chunks. You don’t need much, so you can either freeze the rest or buy it from the seafood section in ounces instead of in a can.
This recipe also calls for clarified butter, which is butter that the milk solids and water removed, leaving you with liquid gold. It is why the butter you see in restaurants always looks different than your own. The process is simple and can be done ahead of time. If for some crazy reason, pouring clarified butter over your Crab Imperial Filet Mignon doesn’t appeal to you, just leave it off or opt for a beurre blanc sauce.
Serve your Crab Imperial Filet Mignon with Baked Rice Pilaf, Red Wine Vinegar Broccolini, Toasted Couscous or Cheesy Twice Baked Potatoes! Make sure to scroll down even further for other great beef recipes you might enjoy!
Don’t forget to PIN Crab Imperial Filet Mignon!
- 4 8-ounce beef tenderloins (filet mignon)
- Fine sea salt and freshly ground pepper
- 1/4 cup mayonnaise
- 1/2 teaspoon parsley finely minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon bread crumbs
- 1 Egg White
- 1/4 teaspoon Old Bay Seasoning or fine sea salt
- 8 ounces lump blue crab meat
- 2 tablespoons extra virgin olive oil
- 4 tablespoons clarified butter
- Chopped Parsley for garnish
- Lemon wedges for garnish
Preheat oven to 350 degrees. Line a baking dish with aluminum foil.
Season beef tenderloin with fine sea salt and freshly ground pepper. Set aside at room temperture while preparing other ingredients.
In a medium bowl, whisk together mayonnaise through Old Bay. Gently fold in lump crab meat. Place in refrigerator until ready to use.
Heat olive oil in a large cast iron skillet. When smoking, add seasoned beef tenderloin. Depending on preference, sear for 2-5 minutes on each side. Remember, the steak will continue cooking in the oven, so you want it to be under cooked, just nicely seared on the outside. If you like your steak well done, cook for longer.
Remove steak and place onto prepared baking dish. Top each generously with crab imperial mixture. Place in the hot oven for 12-14 minutes, or until crab imperial starts to brown lightly.
Remove and spoon clarified butter over each filet mignon. Top with parsley and serve with lemon wedges, if desired.