Jul 13 2026
Restaurants›Harry's Savoy Grill›Classic Surf & Turf Special Recipe

Classic Surf & Turf Special Recipe

Inspired by Harry's Savoy Grill
Time1h
Serves4

Filet Medallions & Jumbo Lump Crab Imperial with Asparagus & Sauce Choron

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Ingredients

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Filet Medallions

Jumbo Lump Crab Imperial

Asparagus

Sauce Choron

Method

Filet Medallions

  1. 1

    Prepare the Medallions

    Season the filet mignon medallions with salt and black pepper on both sides.

  2. 2

    Sear the Medallions

    In a skillet, heat olive oil over medium-high heat. Add the seasoned medallions and sear for 3-4 minutes on each side for medium rare.

  3. 3

    Add Butter

    In the last minute of cooking, add butter to the skillet and baste the medallions with the melted butter.

Jumbo Lump Crab Imperial

  1. 4

    Mix Ingredients

    In a mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, Panko breadcrumbs, chopped parsley, and lemon juice.

  2. 5

    Prepare for Baking

    Transfer the crab mixture into a greased baking dish, smoothing it out evenly.

  3. 6

    Bake

    Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden brown.

Asparagus

  1. 7

    Prepare Asparagus

    Trim the tough ends of the asparagus and rinse them under cold water.

  2. 8

    Season and Roast

    Toss the asparagus with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast at 400°F (200°C) for 15-20 minutes until tender.

Sauce Choron

  1. 9

    Prepare the Sauce

    In a saucepan, melt the butter over low heat. Once melted, stir in the tomato puree and allow to simmer for 5 minutes.

  2. 10

    Whisk in Egg Yolks

    In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add to the butter and tomato mixture, stirring constantly until thickened.

  3. 11

    Season the Sauce

    Add salt and black pepper to taste and keep the sauce warm until ready to serve.

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