Ingredients
Units
Scale
- 2 beef filets (6 oz each)
- 4 oz butter
- 2 garlic cloves
- 1/4 cup dry white wine
- Juice of 1 lemon (approximately 2 tablespoons)
- 1 oz fresh tarragon
- 8 oz lump crab meat
- 1 teaspoon coarse salt
- 1 teaspoon black pepper, crushed
Instructions
- Season steaks with salt and pepper on all sides and allow to rest at room temperature while the grill heats.
- Heat grill to 400°F.
- Melt butter in a sauté pan over medium heat. Add garlic cloves and infuse for 2 minutes.
- Brush both sides of steak generously with the garlic butter.
- Turn off heat. Add white wine, lemon juice, and chopped tarragon to the remaining butter and stir to combine. Set sauce aside.
- Grill steaks to desired doneness. Remove from grill, place on a plate, and cover loosely with foil to rest.
- In a small bowl, combine crab meat with 3 tablespoons of the tarragon butter sauce and toss gently to coat.
- Place steaks on a serving dish. Using a biscuit cutter or small ring mold, shape the crab mixture on top of each steak.
- Spoon remaining tarragon butter sauce over the crab and steak.
- 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