Filet Mignon topped with crap Imperial

A twist on surf and turfbottos recipe

2 6-8 ounce filet mignons from Botto’s butcher block meat case

1 lb. of crab meat (jumbo lump or super lump)

1 red pepper

1 green onion

2 tablespoons mayonnaise

2 ounces of heavy cream

Pinch of old bay

Teaspoon of Worcestershire

Pinch of dry mustard

Season filets with black pepper, garlic salt and place on a broil pan or grill top cook on both sides for 3 minutes. In mixing bowl place crab meat, dice pepper and green onion, mayonnaise, Worcestershire, heavy cream, mustard and old bay and fold together. Place large heaping on top of filets and bake until golden brown. Extra can be baked in Pyrex and served on the side.

Perfect for Valentine’s Day dinner! Filets should be a perfect medium. The larger the filet, the longer cooking time for desired temperature.

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