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 11/2 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