Sliced Roast
Grilled Filet Mignon with Crab Hollandaise recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Grilled Filet Mignon with Crab Hollandaise

Serves 4


  • 4 (8-ounce) Certified Angus Beef ® filet mignon
  • 1 (4.25-ounce) can lump crab meat, strained of excess water
  • 1 teaspoon lemon zest
  • 3 tablespoons finely chopped shallots, divided
  • 1 teaspoon coarse kosher salt, divided
  • 3/4 teaspoon ground white pepper, divided
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon black peppercorns
  • 1/2 cup water
  • 3 egg yolks
  • 1 cup clarified butter, warm
  • 1 tablespoon lemon juice
  • Optional garnish: minced fresh chives


  1. In a small mixing bowl, combine crab meat, lemon zest, one tablespoon shallot, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Refrigerate.
  2. In a small sauce pan combine vinegar, remaining 2 tablespoons shallots and peppercorns. Boil until pan gets dry. Add water, cover and steep 5 minutes. Strain, reserving liquid.
  3. In a medium mixing bowl whisk egg yolks with reserved liquid over simmering water. Cook while whisking constantly until eggs are thickened and form ribbons as they trail from the whisk.
  4. Slowly add butter mixture to eggs in a thin stream, whisking constantly and pouring slowly until all butter is incorporated and sauce is thickened. Stir in lemon juice, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Keep warm up to two hours while preparing steaks.
  5. Remove crab mixture from refrigerator and preheat grill. Season steaks with additional salt and white pepper and grill to desired doneness (125° - 130°F for medium rare). Allow to rest 5-10 minutes before topping with crab meat and warm hollandaise.

No Nutritional Information Available


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