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For the steaks:
2 bacon-wrapped filet mignon
1/2 cup red wine (or sherry or beer)
Oven-proof skillet (available at Ducote's Restaurant & Bar Equip.)
Preheat oven to 375. Sear steaks for 3 minutes each side over medium-high heat. Move skillet to oven and finish cooking steaks for 8-10 mins (medium rare), 11-13 minutes (medium), around 15 minutes for well done. Of course, the thicker the meat, the longer the cooking time.
When steaks are done, remove them from the skillet and deglaze with wine. Stir well to incorporate juices. Serve over steaks and crab cakes (see recipe below).
For the easiest crab cakes ever:
2 tbs butter
Form stuffing into patties. Dip in egg wash, then dredge in bread crumbs. Pan fry in 2 tbs butter for 2 minutes each side over medium high heat. Don't overcook - just toast the crumbs well.
1/2 cup sour cream
1 1/2 tsp prepared horseradish
Blend these ingredients - add more if you want - good ideas: creole mustard, wine sauce from prepared filet, worcestershire sauce...anything with zing.