Ensure the skillet is sufficiently hot before searing the filets to achieve a proper crust. Do not overcook the crabmeat, as it will become rubbery. The residual heat from the filets will gently warm the crabmeat. For a richer flavor, consider adding a squeeze of fresh lemon juice to the crabmeat mixture. Serve with a side of asparagus or a simple green salad for a complete and elegant meal.
Mouthwatering Crabmeat Pan Seared Filets
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS24
Indulge in an exquisite culinary experience with these succulent pan-seared filet mignons, crowned with a generous topping of sweet, delicate crabmeat. A symphony of textures and flavors that promises a memorable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol290 mg
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Protein76 g
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Saturated Fat19 g
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Sodium1033 mg
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425°F (220°C). Place oven rack in the middle position. Lightly oil a baking sheet. (5 minutes)
02
Step
3 mins
Pat the filet mignons dry with paper towels. Season generously on all sides with coarse sea salt and freshly cracked black pepper. Set aside. (2 minutes)
03
Step
5 mins
In a separate bowl, gently toss the lump crabmeat with the melted and cooled butter, ensuring the crabmeat remains in delicate pieces. Set aside. (3 minutes)
04
Step
2 mins
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until the oil is shimmering and nearly smoking. (2 minutes)
05
Step
6 mins
Carefully place the seasoned filets into the hot skillet. Sear on both sides until a rich, golden-brown crust forms, approximately 3 minutes per side. (6 minutes)
06
Step
1 mins
Transfer the seared filets to the prepared baking sheet. (1 minute)
07
Step
10 mins
Roast in the preheated oven until the filets are just starting to firm up and are reddish-pink and juicy in the centers. This should take about 8-10 minutes, depending on the thickness of the filets. Use an instant-read thermometer inserted into the center of each filet to ensure a temperature of 130°F (54°C) for medium-rare. (10 minutes)
08
Step
2 mins
Remove the baking sheet from the oven. Top each filet with the buttered crabmeat mixture, dividing it evenly. (2 minutes)
09
Step
5 mins
Serve immediately and enjoy the harmonious blend of tender filet mignon and sweet crab. (1 minute)
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Virginia Rath
Jun 23, 2025My filets took a little longer to cook in the oven, so use a thermometer to ensure they are cooked to your liking.
Summer Kautzer
Jun 14, 2025Make sure to use high-quality crabmeat for the best flavor.
Stella Ullrich
Jun 2, 2025I served this with a béarnaise sauce, and it was divine!
Hobart Kertzmann
May 25, 2025The crabmeat topping is so decadent and flavorful. I will definitely make this again!
Nolan Block
May 19, 2025I was intimidated to cook filet mignon, but this recipe made it so easy.
Cara Kris
Apr 30, 2025Next time, I might add a pinch of red pepper flakes to the crabmeat for a little kick.
Lucius Hills
Apr 19, 2025This recipe was a hit! My husband loved it for our anniversary.
Rodrigo Gusikowski
Apr 16, 2025The searing technique is key to getting a perfect crust on the filets.