Don’t be intimidated by the fancy sounding beurre blanc. This recipe, while a bit decadent, couldn’t be easier.


For the Steak:
2 (6oz.) Black Angus Filet Mignon
2 tbsp. Extra Virgin Olive Oil
½ c. Mashed Potatoes
½ c. Lump or Jumbo Lump Crabmeat
1 tbsp. Butter (melted)
Salt and Cracked Black Pepper (to taste)

For the Whole Grain Mustard Buerre Blanc:
2 tbsp. White Wine Vinegar
4 tbsp. Whole Grain Mustard
1 Cup Heavy Cream
4 tbsp. Butter
Salt and Cracked Black Pepper (to taste)


1. Season steak with olive oil, salt and pepper. On a grill or stovetop pan, cook to a rare state and allow to rest for 3 minutes.

2. Combine mashed potatoes, crab, and melted butter (mix gently as to not break up the crab too  much.

3. Top both steaks with equal portions of the mix and place under the broiler to finish

4. Add the vinegar and mustard together and simmer over medium heat for 2 minutes, then add heavy cream and simmer for an additional 4-5 minutes until the cream has been reduced to a thick state. Add in the butter by whisking it into the cream and season with salt and pepper and served with the steak.


Tip: When cooking steaks steaks with an additional hot, make sure to slightly undercook your steak per your preference, as the heat in the topping will cause it to cook a bit more.

Total prep/cooking time: 20 minutes

Servings: 2

Recommended Sides:
Sautéed Spinach
Grilled Zucchini