Tale Of The Whale Grill Special Recipe

Season filets

Pat the 6 oz. filets dry with paper towels. Coat each filet evenly on all sides with blackening seasoning (about 1.5 tbs per steak). Let rest at room temperature for 15 minutes.

Sear and finish

Heat a cast-iron skillet over high heat until smoking. Add 2 tablespoons butter and swirl. Place filets in the skillet and sear 2 minutes per side to form a dark crust. Reduce heat to medium and continue cooking 2–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Transfer filets to a warm plate and tent with foil to rest 6–8 minutes.

Prepare crab topping

While steaks rest, gently combine jumbo lump crabmeat (8 oz) with 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Do not overmix — keep lumps intact. Spoon about 3–4 ounces of crab mixture atop each rested filet just before serving.

Prep shrimp

Toss peeled, deveined shrimp (8) with 1 tablespoon blackening seasoning and 1 tablespoon vegetable oil. Thread shrimp onto a single skewer or two small skewers, leaving some space between each shrimp for even cooking.

Grill shrimp

Preheat grill or grill pan to medium-high. Brush grate with oil. Grill skewered shrimp 1.5–2 minutes per side until opaque and nicely blackened; total cooking time 3–4 minutes. Transfer to a plate and keep warm.

Make cajun cream sauce

In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 teaspoon minced shallot and 1 teaspoon minced garlic; sauté 30–45 seconds until fragrant. Stir in 1 teaspoon Cajun seasoning and 1/2 teaspoon smoked paprika; cook 20 seconds. Pour in 1/2 cup heavy cream and bring to a gentle simmer. Cook 2–3 minutes, stirring, until sauce thickens slightly. Add 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Spoon a generous 2–3 tablespoons of the warm cajun cream sauce over the grilled shrimp skewer before serving.

Cook potatoes

Place 1 lb cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well.

Mash and season

Return drained potatoes to the pot off heat. Add 2 tablespoons butter and 1/2 cup warm whole milk. Mash to desired texture (smooth with some body). Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until plating.

Prepare vegetable

If using asparagus or haricots verts, trim woody ends and toss with 1 teaspoon olive oil, 1/4 teaspoon salt and a pinch of black pepper.

Cook vegetable

Blanch in boiling salted water for 1–2 minutes until bright green and tender-crisp (or grill alongside shrimp for 2–3 minutes until lightly charred). Immediately transfer to an ice bath if blanched to preserve color, then reheat briefly in a hot skillet or return to the grill to warm before plating. Keep warm.

On each plate, place a generous scoop of mashed potatoes. Set the rested, blackened filet mignon beside or partly atop the potatoes. Spoon the jumbo lump crabmeat mixture over each filet (about 3–4 oz). Lay the blackened grilled shrimp skewer across the steak or alongside, and drizzle 2–3 tablespoons of cajun cream sauce over the shrimp and a little onto the steak if desired.

Arrange the vegetable of the day next to the steak. Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.