{{recipe.flyout}}
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Cooking
4
Servings
20
min
Prep Time
25
min
Cook Time
Ingredients

  • 4 (6 oz.) Filet Mignon
  • 1 cup lump crabmeat
  • 1 tbsp. celery, minced
  • 1 tbsp. onion, minced
  • 3 tbsp. mayonnaise (or sour cream)
  • 1 egg yolk
  • 1/4 tsp. dried mustard flour
  • Juice of half a lemon
  • salt and pepper
  • Source Customer Submission

Details

Slice the Filet Mignon through the middle of the side three quarters of the way through the steak and open up like a book. This is called butterflying and is often used to stuff various cuts of meat. In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact. Place a quarter of the mixture on one half of each of the opened 6oz Filet Mignon and fold the top part closed, be gentle and don't press out the filling. Place the stuffed 6oz Filet Mignon in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.