Filets with Crabmeat Crust (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) beef filets, at room temperature |
2 1/4 teaspoons essence, recipe follows |
1 1/2 teaspoons salt |
1 1/4 teaspoons freshly ground black pepper |
1 tablespoon olive oil |
1/2 cup finely chopped yellow onions |
1/4 cup finely chopped green bell peppers |
1/4 cup finely chopped celery |
2 tablespoons finely chopped parsley |
1 tablespoon finely chopped green onions |
1/2 pound lump crabmeat, picked over for shells and cartilage |
2 tablespoons mayonnaise |
1/4 cup bread crumbs |
Directions:
1. Preheat a grill to high. Preheat the oven to 450 degrees F.
2. Season the filets with 2 teaspoons Essence, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mark the steaks on the grill, searing fully on both sides. Transfer to a small sheet pan and set aside.
3. Heat the olive oil in a medium skillet over medium-high heat. Add the onions, bell peppers, celery, remaining 1/4 teaspoon Essence, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add 1 tablespoon of the parsley and the green onions and cook until wilted, about 1 minute. Remove from the heat. Place the crabmeat in a medium bowl and add the cooked vegetables. Add the mayonnaise and bread crumbs and stir gently to combine.
4. Evenly divide the crabmeat between the steaks, allowing about 1/4 cup for each steak. Pack the crabmeat on top of each steak, gently molding to the steak's shape to create a crust. Place in oven and cook for 10 minutes for medium-rare. Garnish with remaining 1 tablespoon parsley and serve.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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