Filet Perry* Recipe

Prepare butter

In a small bowl, combine softened unsalted butter (or dairy-free butter) with finely chopped shallot, parsley, chives, lemon zest, kosher salt, and freshly ground black pepper. Mix thoroughly until evenly blended. Shape into a small log or disk, wrap in plastic wrap, and chill until firm. For immediate use you can leave it at room temperature for 10–15 minutes to soften.

Gently season crab

In a small bowl, gently fold jumbo lump crabmeat with mayonnaise, fresh lemon juice, Worcestershire sauce, chopped chives, sea salt, and a pinch of freshly ground black pepper. Taste and adjust salt/lemon as needed. Keep chilled until plating.

Bring steak to room temperature

Pat the 8 oz filet dry with paper towels. Let sit at room temperature for 20–30 minutes to remove chill for more even cooking.

Wrap with bacon

Lay two applewood-smoked bacon slices slightly overlapping on a board. Place the filet at one end and roll so the bacon wraps around the filet seam-side down. Secure with 1 or 2 toothpicks if needed. Trim excess bacon if necessary.

Season

Lightly brush the bacon-wrapped filet with 1 tablespoon neutral oil. Season all exposed surfaces with kosher salt and freshly ground black pepper.

Sear and finish

Preheat oven to 400°F (200°C). Heat a heavy cast iron skillet over medium-high heat until smoking hot. Add the bacon-wrapped filet and sear 1.5–2 minutes per side to develop a deep brown crust, turning using tongs (including edges) and searing the bacon seam last. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 6–8 minutes depending on thickness. Remove from oven and tent loosely with foil; rest 5 minutes. (For dairy-free, proceed the same; do not add butter during cooking.)

Remove toothpicks

After resting, remove any toothpicks used to secure the bacon before plating.

Prepare asparagus

While the steak is roasting, toss trimmed asparagus spears with 1 teaspoon olive oil, a pinch of kosher salt and freshly ground black pepper.

Steam asparagus

Steam asparagus over simmering water in a steamer basket or tightly covered pan for 3–5 minutes until bright green and tender-crisp. Immediately transfer to a plate to stop cooking and keep warm. For a slight char, you may quickly sear the steamed asparagus in a hot skillet for 30–45 seconds per side.

Heat cast iron plate

Place the hot cast iron plate or skillet on a burner on low heat or in a hot oven so it is sizzling hot when the steak is plated. Use caution handling the very hot iron.

Top steak

Place the rested bacon-wrapped filet onto the hot cast iron plate. Spoon the chilled but room-temperature crab topping (about 3 oz) onto the center of the steak, mounding gently.

Add steak butter

Slice or dollop approximately 1 tablespoon of Perry's Signature Steak Butter and place on top of the crab. The butter will melt and mingle with the crab and steak, creating a glossy finish. For dairy-free guests, use the dairy-free butter prepared earlier or omit.

Plate with asparagus and garnish

Arrange steamed asparagus alongside the steak on the cast iron plate. Garnish with microgreens or chopped parsley and serve with 1–2 lemon wedges on the side for squeezing over crab as desired.

Serve immediately

Bring the sizzling cast iron plate to the table and serve hot. Remind diners to use caution with the hot iron. Enjoy.