Recipe courtesy of Tyler Florence
Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

For the surf:
  • 1 pint lump crabmeat, picked over for bits of shell and cartilage
  • 1/2 to 3/4 cup mayonnaise
  • 1 tablespoon hot chile paste (recommended: sambal oelek)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper
For the surf:
  • 1 pint lump crabmeat, picked over for bits of shell and cartilage
  • 1/2 to 3/4 cup mayonnaise
  • 1 tablespoon hot chile paste (recommended: sambal oelek)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper
For the turf:
  • Extra-virgin olive oil
  • 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
  • 1 pint vine-ripened red cherry tomatoes, washed and dried
For the turf:
  • Extra-virgin olive oil
  • 4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
  • 1 pint vine-ripened red cherry tomatoes, washed and dried
For service:
  • 1 bunch arugula
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper
For service:
  • 1 bunch arugula
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper

Directions

Special equipment: butcher's or kitchen twine

For service:

In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.

For the turf: Preheat the oven to 400 degrees F.

Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)

For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.

To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.

For service:

In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.

For the turf: Preheat the oven to 400 degrees F.

Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)

For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.

To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

Recipe courtesy of Tia Mowry

Roast Beef Tenderloin with Remoulade Sauce

Recipe courtesy of Laura Calder

Stuffed Roast Beef Tenderloin Sandwich

Recipe courtesy of Vince Camillo

Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

Recipe courtesy of Ellie Krieger

Bourbon Beef Tenderloin

Recipe courtesy of Grasslands Entertainment

Sichuan Beef Tenderloin

Recipe courtesy of Zen Restaurant

Roasted Tenderloin and Portobello Sandwich

Recipe courtesy of Emeril Lagasse

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here