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Cheesy Crab Sauce Over Beef Fillets

6 beef fillets
2 TBSP. vegetable oil
1 tsp. each salt and pepper
4 TBSP. butter
1/4 cup flour
1/2 cup whipping cream
3/4 cup grated Romano cheese, divided
1/2 lb. jumbo lump crabmeat
2 TBSP. chopped fresh chives
1 TBSP. lemon zest
2 TBSP. fresh lemon juice

Preheat broiler to 500 degrees.
Line a rimmed baking sheet with aluminum foil; set aside.
In a large bowl, combine fillets, oil, salt and pepper, making sure fillets are well coated.
In a medium saucepan, melt butter, add flour to butter, whisking until smooth.
Reduce heat to medium-low; add cream, whisking until smooth.
Add 1/2 cup cheese; blend well.
Cook until thickened, 2 to 3 minutes, stirring constantly.
Add the crabmeat, chives, lemon zest and lemon juice, mixing well.
Remove from heat and set aside.
Heat a skillet over medium-high heat.
Sear fillets, 2 at a time, 1 to 2 minutes per side.
Remove from pan and place on prepared baking sheet.
Repeat with remaining fillets.
Broil fillets 5 inches from heat for 5 minutes and remove from oven.
Spoon 2 TBSP. of crabmeat mixture on top of each fillet.
Top evenly with remaining 1/4 cup cheese.
Return to oven; broil until fillets reach desired degree of doneness, 3 to 4 minutes.
Serves 6.

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