Best Grilled Beef Filet With Crab Cakes And Caramelized Onion Sauce Recipes

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GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE



Grilled Beef Filet With Crab Cakes and Caramelized Onion Sauce image

This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try.

Provided by Nimz_

Categories     Crab

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

2 (6 -8 ounce) filet of beef, about 6-8 oz. each and 1 1/2 inch thick
1 -2 tablespoon extra virgin olive oil
kosher salt & freshly ground black pepper
2 (6 ounce) cans white crabmeat, drained (or lump crab meat)
1/4 cup Italian breadcrumbs
1 large egg
1/2-3/4 teaspoon Old Bay Seasoning
vegetable oil, for frying the crab cake
1 tablespoon butter
1 small onion, sliced thin
1 cup heavy cream
1 pinch salt & pepper, to taste
1 pinch cayenne pepper (optional)

Steps:

  • Bring the filets to room temperature and brush with the olive oil.
  • Sprinkle with the salt and pepper.
  • In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
  • Make 2 crab cakes and refrigerate for 30 minutes.
  • Melt butter in a medium sauce pan over medium high heat.
  • Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
  • Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
  • Season the sauce with salt and pepper and a little cayenne pepper if using.
  • Heat grill to high heat.
  • Coat the grade with vegetable oil.
  • Grill steaks on high for about 5 minutes on each side or to your desired doneness.
  • Let stand 5 minutes before serving.
  • Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
  • Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
  • For assembly top each steak with a crab cake and coat with the onion sauce.

Nutrition Facts : Calories 771.1, Fat 60.8, SaturatedFat 33.1, Cholesterol 342.8, Sodium 1818, Carbohydrate 17.1, Fiber 1.3, Sugar 2.6, Protein 39.2

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE



Fillet of Beef with Caramelized Onions and Shallot Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds of beef tenderloin, trimmed of all fat
3 tablespoons olive oil
2 large onions, thinly sliced
Salt and pepper, to taste
4 plum tomatoes, roughly chopped
2 bunches arugula, washed, drained, roughly chopped
1 tablespoon butter
2 shallots, minced
1/3 cup brandy
1 cup beef or veal stock
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
  • Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
  • Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
  • Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
  • Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

CARAMELIZED ONION SAUCE



Caramelized Onion Sauce image

Provided by Food Network

Yield about 2 cups

Number Of Ingredients 5

2 tablespoons olive oil
4 cups thinly sliced onions
Salt
Freshly ground black pepper
2 cups chicken stock

Steps:

  • In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

CARAMELIZED ONIONS ON THE GRILL



Caramelized Onions on the Grill image

These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!

Provided by The Dahl House

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 2

Number Of Ingredients 4

1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules
1 pinch garlic salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
  • Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g

EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)



Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce) image

This is AMAZING! Very popular, SIMPLE dish made in Egyptian households. Once you make it, it will become a favorite for sure. The key is in the onion's consistency once they cook down to the delicious thick sauce. Anyway enjoy, serve with rice or your favorite pasta. Enjoy!

Provided by cooking in cairo...

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb stewing beef (you can cut each piece in half if you want)
4 onions (sliced super thin)
2 chicken bouillon cubes
1 bay leaf
2 tablespoons butter
1 tablespoon canola oil (or oil of your choice, but NOT olive oil for this)
water
salt & pepper

Steps:

  • Wash the meat well. Put into a saucepan with butter and oil. Cook until all beef lightly browned.
  • Add all sliced onions, bouillon cubes, salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes.
  • Add water, approximately 1-1/2 cups, turn to low, cover and cook for 2 hours or more.
  • Check during cooking, add more water if too dry. But the onions should give enough liquid with initial water you added.
  • When finished you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.
  • Serve with rice, pita bread or your favorite pasta, yes pasta; makes a great, different sauce really.

Nutrition Facts : Calories 276.4, Fat 14.7, SaturatedFat 6.2, Cholesterol 88.1, Sodium 623.3, Carbohydrate 10.8, Fiber 1.9, Sugar 5, Protein 26.3

MOUTHWATERING CRABMEAT PAN SEARED FILETS



Mouthwatering Crabmeat Pan Seared Filets image

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

Provided by kk0301

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound fresh lump crabmeat
3 tablespoons butter, melted and cooled
2 tablespoons olive oil
2 (8 ounce) filet mignon steaks
coarse sea salt and coarsely ground black pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  • Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

Nutrition Facts : Calories 761.4 calories, Carbohydrate 1.7 g, Cholesterol 289.7 mg, Fat 48.2 g, Protein 76.4 g, SaturatedFat 18.8 g, Sodium 1033.4 mg

BEEF TIPS AND CARAMELIZED ONION CASSEROLE



Beef Tips and Caramelized Onion Casserole image

Beef tips and caramelized onions are baked and topped with cheese toast. This recipe is a cross between French Onion Soup and beef stew, only better. Recipe is from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons butter
4 large sweet onions, thinly sliced
4 garlic cloves, minced
1/3 cup all-purpose flour
2 (10 1/2 ounce) cans beef consomme
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme
1/2 cup heavy whipping cream
0.5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted
1 1/2 cups mozzarella cheese, shredded
fresh thyme, for garnish

Steps:

  • In large Dutch oven, heat olive oil over medium-high heat.
  • Sprinkle roast with salt and pepper.
  • Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
  • In the same Dutch oven, melt butter over medium heat.
  • Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
  • Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
  • Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
  • Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
  • Simmer, stirring occasionally, uncovered, for 1 hour.
  • Stir in cream, and simmer, uncovered, for 30 minutes.
  • Discard bay leaves.
  • Preheat broiler.
  • Lightly grease a 13x9-inch baking dish.
  • Spoon roast mixture into prepared baking dish.
  • Place toasted French bread slices evenly over roast.
  • Sprinkle with cheese.
  • Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
  • Garnish with fresh thyme, if desired.
  • Serve immediately.

Nutrition Facts : Calories 801.2, Fat 50.4, SaturatedFat 21.6, Cholesterol 194.8, Sodium 1399.3, Carbohydrate 27.8, Fiber 2, Sugar 4, Protein 56.6

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