Food Network: Filets with Crabmeat Crust

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Filets with Crabmeat Crust
Recipe courtesy Emeril Lagasse, 2004

Ingredients
4 (6-ounce) beef filets, at room temperature
2 1/4 teaspoons Essence, recipe follows
1 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 tablespoon olive oil
1/2 cup finely chopped yellow onions
1/4 cup finely chopped green bell peppers
1/4 cup finely chopped celery
2 tablespoons finely chopped parsley
1 tablespoon finely chopped green onions
1/2 pound lump crabmeat, picked over for shells and cartilage

2 tablespoons mayonnaise
1/4 cup bread crumbs

Instructions
Preheat a grill to high. Preheat the oven to 450
degrees F.

Season the filets with 2 teaspoons Essence, 1 teaspoon salt, and 1 teaspoon
freshly ground black pepper. Mark the steaks on the grill, searing fully on both
sides. Transfer to a small sheet pan and set aside.

Heat the olive oil in a medium skillet over medium-high heat. Add the onions, bell
peppers, celery, remaining 1/4 teaspoon Essence, 1/2 teaspoon salt and 1/4
teaspoon black pepper and cook, stirring occasionally, until the vegetables are

tender, about 5 minutes. Add 1 tablespoon of the parsley and the green onions and
cook until wilted, about 1 minute. Remove from the heat. Place the crabmeat in a
medium bowl and add the cooked vegetables. Add the mayonnaise and bread crumbs and
stir gently to combine.

Evenly divide the crabmeat between the steaks, allowing about 1/4 cup for each
steak. Pack the crabmeat on top of each steak, gently molding to the steak's shape
to create a crust. Place in oven and cook for 10 minutes for medium-rare. Garnish
with remaining 1 tablespoon parsley and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William and Morrow, 1993.