Mike Shannon's Steaks and Seafood’s Crowned Filet



Ingredients

4 egg yolks, divided
Juice of 1 lemon, plus 2 tbs. lemon juice, divided
1 Tbsp. Dijon mustard
1 tsp. Old Bay seasoning
½ tsp. celery salt
Dash of cayenne pepper
2 oz. bread crumbs
8 oz. jumbo lump crab meat
Extra virgin olive oil
4 jumbo shrimp
4 oz. Cajun seasoning
4 oz. dried tarragon leaves
1 shallot, finely minced
2 oz. A1 steak sauce
1 oz. white wine vinegar
1 oz. cider vinegar
½ lb. unsalted clarified butter
1 tsp. Tabasco sauce
4 8-oz. grass-fed filets
Salt and freshly ground black pepper to taste



Preparation

• To prepare crab cakes: In a medium-sized bowl, mix 2 egg yolks, juice from 1 lemon, Dijon mustard, Old Bay, celery salt, cayenne pepper and bread crumbs until well combined.

• Fold in crab meat and gently form into 4 2-ounce crab cakes.

• Heat sauté pan with a little olive oil, and sear crab cakes until golden brown on both sides. Remove crab cakes from heat and set aside.

• To prepare shrimp: Slightly butterfly the shrimp, leaving the tail attached. Toss in Cajun seasoning until coated.

• Sear in sauté pan with a little olive oil over medium heat until cooked through. Remove from heat and set aside

• Place the dried tarragon leaves, shallot, steak sauce, white wine vinegar and cider vinegar into a sauce pan over low heat and bring to a simmer.

• Cook until the liquid has been reduced by half. Remove from heat and set aside.

• To prepare Béarnaise Sauce: Whip remaining 2 egg yolks over a double broiler until smooth and pale yellow in color. Be mindful not to overheat the yolks and cause them to curdle. Remove from heat and slowly whip in half of the clarified butter.

• With half the butter incorporated, add the remaining 2 tablespoons of lemon juice and the Tabasco sauce. Add a drop or two of water as needed for thinning.

• Whip in the remaining butter. Then, add in the tarragon reduction and mix gently. Set aside.

• Season filet with salt and pepper and grill until desired doneness.

• Place 1 seared crab cake on top of each filet.

• Pour 2 ounces of béarnaise sauce over each crab cake, and top each with 1 seared shrimp.

• Serve.



Tags : Shrimp , Steak , Crab