Jun 04 2026
Restaurants›Cardero's Restaurant›Filet Mignon Neptune Recipe

Filet Mignon Neptune Recipe

Inspired by Cardero's Restaurant
Time45m
Serves2

fries, seasonal vegetables, fresh crab, bèarnaise sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Filet Mignon

Crab Topping

Béarnaise Sauce

Fries

Seasonal Vegetables

Method

Preparation

  1. 1

    Prepare the Fries

    Heat vegetable oil in a deep fryer or a large pot. Once hot, fry the cut potatoes until golden brown and crispy. Remove and drain on paper towels, then season with salt.

  2. 2

    Prepare the Vegetables

    In a pan, heat olive oil over medium heat. Add mixed seasonal vegetables, season with salt and pepper, and sauté until tender, about 5-7 minutes.

  3. 3

    Cook the Filet Mignon

    Season the filet mignon steaks with salt and black pepper. Heat olive oil in a skillet over high heat and sear the steaks for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.

  4. 4

    Make the Béarnaise Sauce

    In a saucepan, combine white wine vinegar, shallots, and tarragon. Reduce over medium heat until almost dry. In a bowl, whisk egg yolks. Slowly add the butter, whisking until emulsified. Stir in the vinegar mixture and season with salt and pepper.

  5. 5

    Prepare the Crab Topping

    In a bowl, mix fresh crab meat with lemon juice and chopped parsley.

Assembly

  1. 6

    Plate the Dish

    On each plate, place the filet mignon, top with crab mixture, and drizzle with béarnaise sauce. Serve with fries and sautéed seasonal vegetables on the side.

More from Cardero's Restaurant