If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 2 - A super delicious and romantic dinner...unless you’re my wife who doesn’t like sauces. Bernaise (sort of a non-lemony Hollandaise) goes brilliantly with beef.
Ingredients
Two 6 oz filet mignon, about 1-1/2 inches thick
Olive oil
Kosher salt
Fresh ground pepper
4 ounces crab meat (notice I spell crab with a C, not a K)
Package Bernaise sauce
Directions
Preheat oven to 500 degrees
NOTE: remove filets from fridge 30-45 minutes before cooking
Rub filets with oil on all sides and season well with salt & pepper
Heat a cast iron (preferably) pan or other oven safe pan on high heat for 5 minutes - with nothing in the pan
Sear the filets until brown and crispy, about 3-4 minutes per side. Then put the pan in the oven until the internal temperature reaches 130 to 135 degrees - about 4-5 more minutes
Remove from oven, cover loosely with foil and let rest 10 minutes
Meanwhile, make sauce according to package directions
To serve, top filet with crab and drizzle with Bernaise
