Filet Mignon and King Crab Legs
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
610 kcal
-
Course
Main Course
-
Cuisine
American
Filet Mignon and King Crab Legs
Report
Steak and Crab Legs recipe combines rich, lobster-like king crab legs with tender filet mignon or New York Strip Steak cooked black and blue to medium rare. Perfection!
Share:
Ingredients
Filet Mignon
- 1 lb filet mignon, about 4, 1” filets
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon fresh ground peppercorn
- 1 tablespoon salted butter
- 5 cloves garlic
- 3 sprigs of thyme
King Crab
- 2 lbs King Crab Legs
- 1 teaspoon sea salt flakes
- 1 lemon cut into wedges
Butter Dip
- 4 tablespoon salted butter
- 5 cloves roasted garlic from the steak
Creamy Horseradish Dip
- 3 teaspoon horseradish
- 1 teaspoon crushed garlic
- ¼ cup mayo
- Garnish
- 1 lemon cut into wedges
- 1 tablespoon fresh chopped parsley
Black and Blue Steak and Crab
- 1 filet mignon or New York Strip, 1 inch thick
- ½ cup butter, frozen and sliced or our bacon butter (¼ cup per side)
Instructions
- Pull out and measure your ingredients.
- Preheat the oven to 400 degrees F.
- Heat a cast iron skillet over medium high heat on the stove.
- Season both sides of the filet with sea salt, garlic powder and ground peppercorns.
- Add a drizzle of olive oil to the skillet. Place filets into the pan and sear for 3 minutes. Flip over. Add 1 tablespoon of butter to the pan. Honestly, my husband will add between 2 and 3 tablespoons of butter. He LOVES using our bacon butter.
- Add garlic cloves and fresh thyme. Cook for 3 more minutes, spooning the butter mixture over top of the steak continuously. Flip and place steak on top of the garlic cloves. Place into the oven for 5 minutes for a medium rare or 7 minutes for medium.
- Remove from heat and let rest on a wooden cutting board for 7-10 minutes. Check for internal temperature of meat to reach desired doneness. Medium Rare 125* - Medium 145* - Medium Well 150*. Remove the beautifully-roasted garlic from the pan and set aside to cool.
- While the steak rests, prepare the king crab legs. Add 2” of water to a large stock pot. Season water with sea salt and bring to a boil. Add crab legs and lemon wedges and cover. Reduce heat to simmer and cook for 8 minutes.
- Prepare the butter dip. Remove garlic cloves from the cast iron skillet and crush. Add garlic to a saucepan with the butter over medium heat, until the butter is melted. Strain into a ramekin. if desired.
- Prepare creamy horseradish dip. Add all ingredients to a small bowl
- Whisk to combine.
- Serve with a side of butter and creamy horseradish dip. Garnish with fresh chopped parsley and lemon wedges.
- Enjoy every bite!
Black and Blue Steak (and Crab)
- I recommend using a cut of beef with minimal fat like filet mignon or New York Strip.
- Clean barbecue by scrubbing the grates and then oiling them. Crank barbecue on high and allow it to preheat for at least 5 minutes. My husband leaves ours heating up a little longer.
- Using FROZEN butter, cut it into squares, add it to the outside of the steak as it cooks. This causes lots of flames, so be careful. But it's the best way of charring.
- There should always be butter melting on the steak while it's on the grill.
- My husband will load butter on top of the steaks as soon as they touch the grill; about a quarter of a cup. Then, he closes the lid to create an even deeper char on the outside. .
- One or two minutes per side.
- I encourage you to time it both ways with the lid open and closed to see how you prefer your black and blue steak. The crab is quick and easy to make while your steak is resting.
Notes
- Looking for a delicious side to go with your tasty steak and crab legs? The list that Ken and I created created for you contains some main courses that pair well with just the crab legs only but there are enough yummy sides in the link to be worth a moment of your time. I tell you...when you combine this dish with the perfect pairing, all who taste it will be singing your praises and bowing down to you...kitchen master!
Nutrition Information
Show Details
Calories
610kcal
(31%)
Carbohydrates
9g
(3%)
Protein
32g
(64%)
Fat
50g
(77%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
1622mg
(68%)
Potassium
594mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
557IU
(11%)
Vitamin C
37mg
(41%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 50g | 77% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1622mg | 68% |
| Potassium | 594mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 37mg | 41% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Le Cellier Filet Mignon with White Truffle Butter Sauce and Mushroom Risotto
American, Canadian
5.0
(33 reviews)
