A delightful dish combining the richness of grilled beef filet with the savory taste of crab cakes, all topped with a creamy onion sauce.
Bring the beef filets to room temperature and brush them with olive oil.
Allowing the beef to reach room temperature ensures even cooking.
Season the beef filets with salt and pepper.
Use freshly ground black pepper for a more robust flavor.
In a bowl, combine crab meat, breadcrumbs, Old Bay Seasoning, and egg. Mix well.
Chill the mixture for easier shaping.
Shape the mixture into crab cakes and refrigerate for 30 minutes.
Chilling helps the cakes hold their shape during cooking.
Melt butter in a saucepan over medium heat. Add sliced onion and sauté until caramelized, about 20 minutes.
Stir occasionally to prevent burning.
Add heavy cream to the onions and simmer until the sauce reduces by half, about 15 minutes. Season with salt, pepper, and cayenne pepper.
Simmer gently to avoid curdling the cream.
Preheat the grill to high heat and oil the grates.
Oiling the grates prevents sticking.
Grill the beef filets for about 5 minutes per side or until your desired doneness. Let rest for 5 minutes.
Use a meat thermometer to check doneness.
Heat oil in a skillet over medium-high heat. Fry the crab cakes until golden brown, about 5 minutes per side.
Ensure the oil is hot before adding the cakes to prevent sticking.
Place each beef filet on a plate, top with a crab cake, and drizzle with the onion sauce.
Garnish with fresh parsley for a touch of color.
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