About this recipe:Tender fillet steaks are pan-seared and then roasted, before being topped with a delectable buttered crab topping. Serve with potatoes, pasta or rice.
450g fresh lump crabmeat
3 tablespoons melted butter, cooled
2 tablespoons olive oil
2 (225g) beef fillet steaks
coarse sea salt and coarsely ground black pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat an oven to 220 C / Gas 7. Toss the crabmeat in the butter. Set aside until ready to serve.
Pat steaks dry and season with salt and pepper. Heat olive oil in large heavy frying pan over medium-high heat until hot, but not smoking. Sear steaks on both sides, about 3 minutes per side. Transfer steaks to an oiled baking tin and roast in the middle of the preheated oven until they start to firm and are reddish-pink and juicy in the centre, about 10 minutes. An instant-read thermometer inserted into the centre should read 54 degrees C. Top each steak with the crabmeat and butter mixture.