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Filet Topped with Crab & Bernaise Sauce
...in your mind.
Filet Topped with Crab & Bernaise Sauce

Filet Topped with Crab & Bernaise Sauce

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.


  • 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


  1. Preheat oven to 500 degrees
  2. NOTE: remove filets from fridge 30-45 minutes before cooking
  3. Rub filets with oil on all sides and season well with salt & pepper
  4. Heat a cast iron (preferably) pan or other oven safe pan on high heat for 5 minutes - with nothing in the pan
  5. 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
  6. Remove from oven, cover loosely with foil and let rest 10 minutes
  7. Meanwhile, make sauce according to package directions
  8. To serve, top filet with crab and drizzle with Bernaise