Filet with Crab Topping

Special dinners call for an impressive meal. This one shows off a beef tenderloin steak wrapped in bacon and topped with a rice and crabmeat accent.

5 users rated this recipe an average rating of 5.0
  • Makes: 2 servings
  • Start to Finish: 40 mins
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Filet with Crab Topping
bacon-wrapped beef tenderloin steaks, cut 1-1/2-inches thick*
tablespoons snipped fresh parsley
tablespoon butter
cup half-and-half or light cream
ounce cream cheese
tablespoons thinly sliced green onion
teaspoon seasoned pepper or herb-pepper seasoning
ounces drained, flaked canned crabmeat (about 1-1/2 cups)
teaspoon lemon juice
  1. Season steaks with salt and ground black pepper. Place steaks on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 18 to 21 minutes for medium-rare (145 degrees F) or 22 to 27 minutes for medium (160 degrees F). Turn once halfway through cooking. Meanwhile, in medium saucepan cook rice according to package directions. Stir in 1 tablespoon of the parsley and the 1 tablespoon butter. Cover; let stand for 5 minutes. In small saucepan combine half-and-half, cream cheese, onion, seasoning, and remaining parsley. Cook and stir over medium heat until cheese is melted and mixture is smooth. Stir in crabmeat and lemon juice; heat through. Place steaks on two dinner plates. Pack rice in two 6-ounce custard cups; invert onto plates. Spoon crab topping over meat. Makes 2 servings.
From the Test Kitchen

* Find bacon-wrapped tenderloin steaks at the supermarket butchers counter. If not available, wrap a slice of bacon around each steak and secure with a wooden toothpick.

Nutrition Facts (Filet with Crab Topping)
    Per serving:
  • 638 kcal cal.,
  • 32 g fat
  • (16 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 173 mg chol.,
  • 588 mg sodium,
  • 41 g carb.,
  • 1 g fiber,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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