Pan Seared Filets with Crabmeat Stuffing

Welcome to our tantalizing recipe forPan Seared Filets with Crabmeat Stuffing! If you’re a seafood enthusiast craving a dish that is both elegant and bursting with flavor, you’re in for a real treat. Our recipe combines the delicate tenderness of pan-seared filets with the lusciousness of succulent crabmeat. Each bite will transport you to culinary heaven as you savor the harmonious blend of textures and the richness of the flavors. So, get ready to impress your taste buds and your guests as we guide you through the steps of creating this extraordinary dish. Don your apron, sharpen your knives, and let’s embark on a culinary adventure with these delectable Crabmeat Pan-Seared Filets!

Ingredients

• 1 pound fresh lump crabmeat
• 3 tablespoons butter, melted and cooled
• 2 tablespoons olive oil
• 2 (8 ounce) filet mignon steaks
• coarse sea salt and coarsely ground black pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
2. Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.