Ingredients
-
2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
-
1 -2 tablespoon extra virgin olive oil
-
2 (6 ounce) cans white crabmeat, drained (or lump crab meat)
-
1/4 cup Italian breadcrumbs
-
1/2-3/4 teaspoon Old Bay Seasoning
-
vegetable oil, for frying the crab cake
-
1 tablespoon butter
-
1 small onion, sliced thin
-
1 cup heavy cream
-
1 pinch salt & pepper, to taste
-
1 pinch cayenne pepper
-
1 large egg
-
kosher salt & freshly ground black pepper
Instructions
- Bring the filets to room temperature and brush with the olive oil.
- Sprinkle with the salt and pepper.
- In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
- Make 2 crab cakes and refrigerate for 30 minutes.
- Melt butter in a medium sauce pan over medium high heat.
- Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
- Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
- Season the sauce with salt and pepper and a little cayenne pepper if using.
- Heat grill to high heat.
- Coat the grade with vegetable oil.
- Grill steaks on high for about 5 minutes on each side or to your desired doneness.
- Let stand 5 minutes before serving.
- Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
- Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
- For assembly top each steak with a crab cake and coat with the onion sauce.