Garlic Crab Filet

Ingredients
1 6-8oz. Filet (from Creekstone Farms)
2 oz. Crabmeat (lump or special grade)
1 tsp. Garlic, chopped
Pinch kosher salt
Pinch black pepper
1 foot in length of butcher twine

Method
Using a center cut filet (if possible), lay filet on its side (so the "grain" runs horizontally). With a sharp knife, carefully and slowly slice into the side of the filet parallel to the grain of the meat. As you do this, continue on so as to "unroll" the filet as you are gently slicing across. Be careful to keep the filet intact as one piece as you cut and unroll.

Once you have unrolled the filet, you will be left with a flat plank of the meat. Season lightly with salt and pepper and spread the chopped garlic over the surface. Next, sprinkle the crabmeat generously over the filet, pressing the crab slightly into the meat.

Carefully roll the filet back somewhat into its original shape, but now it will take on the appearance similar to that of a jelly roll. Tie with butcher twine to retain shape and cook with favorite method.  Pan searing works best and for this size filet I recommend 5-6 minutes on each side for medium temp.

Serve with hollandaise, your favorite steak sauce or simply with some fresh lemon. Garlic Crab Filet is also great over freshly grilled asparagus.

Submitted by David Burke and Primehouse New York.