Want a treat from both the land and sea this weekend? Try this recipe for Filet Mignon stuffed with lump crab meat. 

It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside! Oh, man!

Let me know how you like it!

Crab Stuffed Filet
(serves four)
4 6oz Filet Mignon
1 Cup lump crab meat
1 Tablespoon celery minced
1 Tablespoon onion minced
3 Tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper

Slice the filet 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.

Last night we cooked some awesome beef tenderloin tips in a creamy mushroom sauce.

I’m still thinking about it today.

Here’s what we did:

Browned two lbs. of the beef tips in a garlic olive oil (you could use just regular olive oil — but why?). . .

After those babies were good and browned, we took them out of the pan to rest and drained the grease out of the pan.

Next, we put two cans of our favorite cream of mushroom soup with a can and a half of water in the pan and returned it to the stove on medium heat to start bubbling.

We then mixed in ground black pepper, sea salt, a few cloves of garlic and some minced onions. All to taste. If we wanted more of something, we just kept adding it.

After that mixture looked good and creamy we added the beef back in. We covered the pan and let the meat cook through for about 20 minutes, stirring occasionally.

During this last step we made some white rice. If you prefer to go the healthier route, choose brown rice.

Here is the final product. . .

Tah dah!

Add your favorite light salad, vegetable and some iced tea and this is one your family will be requesting for years to come.

My husband likes to eat the beef and rice on saltine crackers. I let him do that only if we’re not having company.

Let me know how yours turn out — and send me some “tips” of your own!

I took my kids to the mall last week and we encountered some people enjoying a bit of steak in a very strange way.

Yeah, your eyes do not deceive you. That is a dude sitting on that egg next to a huge T-bone.

This is the soft play area at our local mall and it cracks me up. I’m particularly interested in the glob of ketchup plopped on the steak.

Who does that?

My kids think this place is da bomb and they love to bounce around on the food. It’s very springy and when they go from the egg to the steak back to the egg they boing in the air.

It’s great fun.

Here’s my oldest boy taking a break from putting his feet all over the food. He went a little crazy cuz he’s not allowed to do that at home. I know, I know, lighten up, Mom.

I took these pics on my camera phone so the quality is not the greatest. But you had to see this to believe it. People sitting on steak is hard to describe accurately.

I’m afraid this has opened up a whole new can of worms at our house. Perhaps my kids will ask, Why is it okay to jump on the steak at the mall but not at home when it’s taco night or steakburger night or meatloaf night . . . ?

I might have to write a letter to someone.

Dear Mr. Mall Man,

Not only have you desecrated a perfectly good T-bone in your play area, but you have encouraged poor behavior and disappointing food etiquette in my children.

I will be sending all of their therapy bills to you.

Sincerely,
A Concerned Citizen

Think I can get away with it?