STUFFED FILET MIGNON OSCAR WITH CRABMEAT FILLING Follow for more recipes INGREDIENTS:FOR THE FILLING

STUFFED FILET MIGNON OSCAR WITH CRABMEAT FILLING Follow for more recipes INGREDIENTS:FOR THE FILLING, COMBINE⅓ cup mayonnaise ¼ cup oyster cracker crumbs 2 Tbsp. grated Parmesan 1 Tbsp. minced fresh parsley 1 tsp. dry mustard 1 tsp. Old Bay seasoning 1 tsp. Worcestershire sauce 1 tsp. fresh lemon juice 8 oz. canned premium or pasteurized lump crabmeat, drainedFOR THE BEEF, HEAT2 Tbsp. olive oil 4 center-cut filet mignon steaks, 2-inches thick (8 oz. each), tied with kitchen string and seasoned with salt and black pepper 1 recipe Béarnaise SauceINSTRUCTIONS:For the filling, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Add crabmeat; toss gently with hands to combine.For the beef, heat oil in a sauté pan over medium-high until it shimmers. Sear filets, 5–6 minutes per side. Transfer filets to a rack to cool, 15–20 minutes.Preheat oven to 400°. Arrange a wire rack inside a baking sheet.Cut an “X” into top of each filet to create a pocket. Avoid cutting through the sides or bottoms of steaks. Lift each of the points of the “X” from the center and snip halfway down to increase pocket size.Stuff 1–2 Tbsp. filling into each pocket, then top each filet with about ⅓ cup more filling.Arrange filets on prepared baking sheet and roast  20 minutes for rare. Transfer filets to a cutting board, snip string, tent with foil, and let rest  5 minutes before serving with Béarnaise Sauce. -- source link

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