Ingredients
Scale
- 1 tsp coarse salt
- 1 tsp black pepper, crushed
- 2-6 oz Chairman’s Reserve Platinum® Angus beef filets
- 4 oz butter
- 2 garlic cloves
- 1/4 C white wine
- juice from 1 lemon (approx. 2 tbsp)
- 1 oz fresh tarragon
- 8 oz lump crab meat
Instructions
- Prepare steaks by sprinkling salt on all sides of steak and allow to set.
- Heat grill to 400°F.
- Melt butter in a sauté pan over medium heat.
- Add 2 garlic cloves to butter and then using a pastry brush brush both sides of steak with the garlic butter.
- Turn off heat and add white wine along with lemon juice.
- Remove tarragon leaves from stems and coarsely chop and add them to butter mixture.
- Place steaks on grill and cook to desired doneness.
- Remove from grill and place on a plate and cover with foil.
- To assemble, remove steak from foil and place on serving dish.
- In a small bowl place crab meat along with 3 tbsp butter wine mixture and lightly toss to mix.
- Using a biscuit mold, top steaks equally with crab mixture.
- Spoon remaining butter mixture over steaks and crab.
- Garnish with fresh tarragon and serve with mashed potatoes, baby broccoli, or sautéed asparagus.
Notes
- Build layers of flavor: Save a spoonful of tarragon butter to drizzle over the crab just before serving for that glossy, steakhouse finish.
- Use a hot grill: Heat the grill to at least 400°F so the steaks sear quickly and develop those beautiful grill marks without overcooking.
- Let the steaks rest: After grilling, cover loosely with foil for a few minutes to lock in the juices before topping with crab.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main dishes
Nutrition
- Serving Size: 2 portions
- Calories: 810
- Sugar: 0.7 g
- Sodium: 1720.4 mg
- Fat: 58.1 g
- Carbohydrates: 10.6 g
- Protein: 62 g
- Cholesterol: 341 mg