Bacon-Wrapped Filet Mignon with Crab Sauce
Prep: 30 minutes plus standing
Roast: 15 minutes • Serves: 4
3garlic cloves, finely chopped
1teaspoon kosher salt
1/2teaspoon freshly ground black pepper
4Butcher’s Promise filet mignon steaks (about 8 ounces each)
3/4cup unsalted butter (1-1/2 sticks), cut into cubes and softened
2tablespoons finely chopped shallot
1/3cup dry white wine (such as Sauvignon Blanc)
2tablespoons fresh lemon juice
1/4cup heavy cream
2teaspoons chopped fresh tarragon leaves plus additional for garnish
1pinch ground white pepper
12ounces refrigerated or canned white or lump crabmeat, drained and picked through
1.Preheat oven to 350°. In large skillet, cook bacon over medium heat 5 minutes, turning once; transfer bacon to rimmed baking pan.
2.In small bowl, stir garlic, 3/4 teaspoon salt and black pepper. Rub steaks with garlic mixture. Preheat same skillet over medium-high heat; add steaks and cook 4 minutes, turning once. Transfer steaks to pan with bacon.
3.Wrap each steak with 2 slices bacon, securing with toothpicks. Roast steaks on baking pan 15 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)
4.In small saucepot, melt 2 tablespoons butter over medium-low heat; add shallot and cook 3 minutes, stirring occasionally. Stir in wine; cook 5 minutes. Stir in lemon juice; cook 1 minute. Stir in cream; reduce heat to low and slowly whisk in remaining butter. Remove from heat; stir in tarragon, white pepper and remaining 1/4 teaspoon salt. In microwave-safe bowl, cook crabmeat in microwave oven on high 10 seconds or until heated through; fold into butter mixture.
5.Remove toothpicks from steaks. Spoon crab sauce over steaks; garnish with tarragon, if desired.
Approximate nutritional values per serving:
1058 Calories, 87g Fat (44g Saturated), 341mg Cholesterol,
1049mg Sodium, 3g Carbohydrates, 0g Fiber, 1g Sugars,
0g Added Sugars, 58g Protein