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  • 4 (6 oz.) Filet Mignon 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
  • Source Customer Submission


Slice the Filet Mignon 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 6oz Filet Mignon s and fold the top part closed, be gentle and don’t press out the filling. Place the stuffed 6oz Filet Mignon s in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.