| Real Life Recipes
Filet of Beef with Spicy Crab Salad |
| Filet of Beef with Spicy Crab Salad Serves 2 Preparation Time: 10 minutes Cooking time: 30 minutes Notes: This decadent surf and turf meal is special enough for Valentine’s Day but you’ll reach for this recipe again and again when you want to spoil your guests. Ingredients: 2 beef filet mignons 4 tablespoons olive oil Kosher salt and freshly ground black pepper 2 cups yellow cherry or grape tomatoes 1 bunch arugula, trimmed Spicy Crab Salad: 2 cups lump crab meat, picked through for bones ¼ cup mayonnaise 1 tablespoon chile paste (such as sambal) 2 tablespoons chopped fresh coriander Juice of ½ lime Salt and freshly ground black pepper Preheat the oven to 400°F. Arrange one oven rack on the bottom and a second rack in the middle. Heat a medium cast-iron or ovenproof skillet over medium-high heat. When the pan is hot add 2 tablespoons olive oil. Season filets all over with salt and pepper and sear for 7-8 minutes until well browned on all sides. Place the pan in the oven on the middle rack and roast until the internal temperature reaches 125°F, takes about 20 minutes. While the beef cooks, drizzle the tomatoes on a baking sheet with olive oil and sprinkle with salt and pepper. Place in the oven on the bottom rack and roast until the tomatoes burst, 7 to 10 minutes. Place the tomatoes into a bowl and season again with a drizzle of oil, salt and pepper; let them cool slightly. While the beef and tomatoes are roasting, stir the crabmeat with the mayonnaise, chili paste, coriander and lime juice in a bowl, and season with salt and pepper. When the beef is done put on a platter and cover loosely with aluminum foil to let it rest and keep it warm. To serve, place a handful of arugula on each plate, place the beef on top of the arugula and mound a large spoonful of the crab salad on top of the beef. Scatter the tomatoes around the beef. |