Monday Classic Surf & Turf Special Recipe
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
Prepare the Filets
Season the filet mignon pieces with salt and black pepper on both sides.
- 2
Sear the Filets
In a large skillet, heat olive oil over medium-high heat. Add the seasoned filets and cook for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- 3
Jumbo Lump Crab Imperial
- 4
Preheat Oven
Preheat the oven to 375°F (190°C).
- 5
Mix Ingredients
In a bowl, combine jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and breadcrumbs. Gently fold in the beaten egg until well mixed.
- 6
Bake
Transfer the crab mixture into a greased baking dish and bake for 15-20 minutes or until golden brown on top.
Asparagus
- 7
Prep Asparagus
Trim the tough ends off the asparagus spears and rinse under cold water.
- 8
- 9
Roast Asparagus
Spread the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender but still crisp.
Sauce Choron
- 10
- 11
Add Tomato Paste
Stir in the tomato paste and cook for 1-2 minutes.
- 12
- 13
Season the Sauce
Add salt to taste and mix in the chopped parsley before serving.