Recipes

Cast Iron Pan-Seared Tenderloin with King Crab Parmesan Cream Sauce

:25 min

:40 min

Serves 4

1 pkg (500g) king crab legs, thawed

4 beef tenderloin or rib-eye medallions (500g total)

8 sprigs fresh Longo’s Rosemary (each about 3 inches long)

4 tsp Longo’s Roasted Garlic and Shallot Grapeseed Grilling Oil

4 tsp Longo’s Montreal Steak Spice

Fresh dill sprigs (optional)

Parmesan Cream Sauce

3 tbsp Longo’s Essentials Country Churned Salted Butter

3 tbsp Longo’s Roasted Garlic and Shallot Grapeseed Grilling Oil

1/4 cup finely diced shallots

1/4 cup white wine

1 cup 35% whipping cream

1/2 cup grated

Parmesan cheese

Pinch each salt and pepper

1 tbsp chopped fresh dill or parsley

•Using kitchen scissors, cut each crab leg up the full length of the shell. Repeat on the other side. Using small fork or wooden skewer, pick out the crab meat from the shells, trying to keep the crab meat in large pieces. Discard shells and refrigerate crab meat.
•Tie each beef medallion snugly with butcher twine and weave 2 sprigs of rosemary into twine of each beef tenderloin. Drizzle each steak with grilling oil and sprinkle with steak spice, rubbing spices all over beef.
•Heat cast iron pan over medium-high heat for about 3 minutes or until pan begins to smoke. Sear beef tenderloin for about 4 minutes per side for medium-rare or until desired doneness. Remove steaks from pan and set aside; keep warm.

Parmesan Cream Sauce

•Return pan to medium heat and add butter and grilling oil. Sauté shallots for about 1 minute or until tender. Add wine to deglaze pan. Boil and reduce by half. Add cream and return to the boil. Reduce heat to medium-low and simmer for about 2 minutes, stirring occasionally, until thickened enough to coat the back of a wooden spoon. Stir in Parmesan. Season with salt and pepper. Lay crab meat into pan and warm gently for 1 to 2 minutes. Stir in dill.
•Cut string from tenderloin and discard. Plate steaks and spoon crab sauce liberally overtop of each steak. Garnish with dill sprigs (if using).

Per serving: 720 calories