Delicious Crab-Topped Pan-Seared Filet Mignon Recipe

Ingredients

• 2 (8 ounce) filet mignon steaks
• coarse sea salt and coarsely ground black pepper to taste
• 1 pound fresh lump crabmeat
• 3 tablespoons butter, melted and cooled
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C) and position the oven rack in the middle. Lightly oil a baking sheet.
2. Pat the filets dry and season generously with salt and freshly ground black pepper. Set the seasoned filets aside. Gently toss the jumbo lump crabmeat with the cooled, melted butter until well combined; set aside.
3. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering hot, but not smoking. Carefully add the filets to the hot skillet and sear until nicely browned on both sides, about 3 minutes per side. Transfer the seared filets to the prepared baking sheet.
4. Roast the filets in the preheated oven until they begin to firm up and are reddish-pink and juicy in the centers, approximately 10 minutes. Use an instant-read thermometer inserted into the center of a filet to check for a temperature of 130 degrees F (54 degrees C). Remove from oven and immediately top each filet with the luscious crabmeat mixture.

Nutrition

• Calories: 761 kcal
• Fat Content: 48 g
• Sodium Content: 1033 mg
• Protein Content: 76 g
• Cholesterol Content: 290 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g