Bacon-Wrapped Filet Mignon with Crab Sauce
Prep: 30 minutes plus standing
Roast: 15 minutes • Serves: 2
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 pinch ground cayenne pepper
1 tablespoon Bertolli® extra virgin olive oil
2 filet mignon steaks (about 8 ounces each)
1/2 cup Earth Balance® buttery sticks (1 stick), cut into cubes and softened
1 medium shallot, finely chopped
1/4 cup dry white wine such as Sauvignon Blanc
1-1/2 tablespoons fresh lemon juice
3 tablespoons Our Family® heavy whipping cream
1-1/2 teaspoons chopped fresh tarragon plus additional for garnish (optional)
1 pinch ground white pepper
1 can (6 ounces) refrigerated or canned white or lump crabmeat, drained and picked through
1.Preheat oven to 350°. In large skillet, cook bacon over medium heat 5 minutes, turning once; transfer bacon to rimmed baking pan. Drain drippings from skillet; wipe out skillet.
2.In small bowl, stir garlic, 1/2 teaspoon salt, black pepper and cayenne; rub over both sides of steaks. In same skillet, heat oil over medium-high heat. Add steaks and cook 4 minutes or until browned, turning once; transfer steaks to baking pan with bacon.
3.When cool enough to handle, wrap each steak with 2 slices bacon, securing with toothpicks; place on same pan and roast 15 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
4.In small saucepot, melt 1 tablespoon buttery stick over medium-low heat. Add shallot; cook 3 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Stir in lemon juice; cook 1 minute. Stir in cream and reduce heat to low; slowly whisk in remaining 7 tablespoons butter. Remove saucepot from heat; stir in tarragon, white pepper and remaining 1/4 teaspoon salt. In small microwave-safe bowl, heat crabmeat in microwave oven 10 seconds or until heated through; stir into butter mixture. Makes about 1-1/4 cups.
5.Remove toothpicks from steaks; serve with Crab Sauce spooned over and around steaks garnished with tarragon, if desired.
Approximate nutritional values per serving (1 steak, 10 tablespoons Crab Sauce):
1215 Calories, 103g Fat, 41g Saturated Fat, 258mg Cholesterol, 1793mg Sodium,
6g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 58g Protein
