Crab Stuffed Filet Mignon Recipe

Filet mignon: A tender and flavorful cut of beef, perfect for stuffing and searing.

Lump crab meat: Provides a sweet and delicate seafood flavor that complements the beef.

Breadcrumbs: Adds texture and helps bind the stuffing mixture.

Mayonnaise: Adds creaminess and moisture to the stuffing.

Dijon mustard: Adds a tangy and slightly spicy flavor to the stuffing.

Old Bay seasoning: A blend of spices that enhances the seafood flavor.

Melted butter: Adds richness and helps bind the stuffing.

Minced garlic: Adds a savory and aromatic flavor to the stuffing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and enhances the flavor of the beef.

When preparing the crab mixture, ensure that the lump crab meat is free of any shells. Gently fold the ingredients together to avoid breaking up the delicate crab meat. When searing the stuffed filets, make sure the skillet is hot enough to create a good sear, which will help lock in the juices and add a rich, caramelized flavor to the filet mignon.

• filet mignon - Substitute with ribeye steak: Ribeye steak is also tender and flavorful, making it a good alternative for a luxurious dish.

• lump crab meat - Substitute with imitation crab meat: Imitation crab meat is more affordable and widely available, though it has a slightly different texture and flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar binding effect with a different texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with a tangy flavor and is a healthier option.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile but with a bit more texture from the mustard seeds.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices with a bit more heat, adding a different but complementary flavor.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and provides a rich flavor that complements the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different intensity and flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the filet mignon to cool completely before storing. This prevents condensation, which can make the meat soggy.

• Wrap each stuffed filet individually in plastic wrap or aluminum foil. This helps to maintain freshness and prevent freezer burn.

• Place the wrapped filets in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date to keep track of storage time.

• Store the filets in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer where they can be kept for up to 2-3 months.

• When ready to reheat, thaw frozen filets in the refrigerator overnight. This ensures even thawing and maintains the quality of the crab stuffing.

• Preheat your oven to 350°F (175°C). Place the thawed filets on a baking sheet and cover with aluminum foil to prevent drying out.

• Reheat in the oven for about 15-20 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust the time according to your preferred doneness.

• Alternatively, you can reheat the filets in a skillet over medium heat. Add a bit of olive oil or butter to the pan and cook for 3-4 minutes on each side, ensuring the crab stuffing is heated through.

• Serve immediately after reheating to enjoy the best flavor and texture.

• Oven Method: Preheat your oven to 250°F (120°C). Place the crab stuffed filet mignon on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. This method ensures even reheating without overcooking the filet mignon.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any moisture. Set the sous vide to 130°F (54°C) for medium-rare. Place the filet mignon in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge in the water bath for about 45 minutes. This method keeps the crab stuffing moist and the filet tender.

• Stovetop Method: Heat a skillet over medium-low heat and add a small amount of olive oil or butter. Place the filet mignon in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, checking frequently to avoid overcooking. This method is quicker but requires careful attention to maintain the filet's tenderness.

• Microwave Method: While not ideal, the microwave can be used in a pinch. Place the filet mignon on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through. This method is the fastest but may result in a less desirable texture.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the filet mignon in the basket and heat for about 10-12 minutes, flipping halfway through. This method can help maintain a crispy exterior while gently reheating the crab stuffing inside.

• Oven: Used to bake the stuffed filet mignon to the desired doneness.

• Mixing bowl: Used to combine the crab meat, breadcrumbs, mayonnaise, dijon mustard, old bay seasoning, melted butter, and minced garlic.

• Skillet: Used to sear the stuffed filets on medium-high heat.

• Knife: Used to cut a pocket into each piece of filet mignon.

• Cutting board: Provides a safe surface for cutting the filet mignon.

• Measuring cups: Used to measure the lump crab meat and breadcrumbs.

• Measuring spoons: Used to measure the mayonnaise, dijon mustard, old bay seasoning, and melted butter.

• Baking dish: Used to transfer the seared filets into the oven for baking.

• Tongs: Used to handle the filet mignon pieces while searing and transferring them.

• Garlic press: Used to mince the garlic clove.

• Spatula: Used to mix the crab stuffing ingredients together.

• Meat thermometer: Used to check the internal temperature of the filet mignon to ensure it reaches the desired doneness.

Prepare the filling ahead: Mix the crab meat stuffing the night before and refrigerate. This allows the flavors to meld and saves time on the day of cooking.

Pre-cut the pockets: Cut pockets in the filet mignon pieces in advance and store them in the fridge. This reduces prep time when you're ready to cook.

Use a meat thermometer: To ensure perfect doneness without guesswork, use a meat thermometer to check the internal temperature of the filets.

One-pan method: Sear the stuffed filets in an oven-safe skillet, then transfer the skillet directly to the oven. This minimizes dishwashing.