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Crab stuffed Filet

4 (6 oz.) Filet Mignon
1 cup lump crabmeat
1 tbsp. celery, minced
1 tbsp. onion, minced
3 tbsp. mayonnaise (or sour cream)
1 egg yolk
1/4 tsp. dried mustard flour
Juice of half a lemon
salt and pepper
Directions: Slice the Filet Mignon through the middle of the side three quarters of the way through the steak and open up like a book. This is called “butterflying” and is often used to stuff various cuts of meat. In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact. Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling. Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.
Servings: 4
Source: KC Steak Company

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