Surf & Turf

TV Morning Show February 11, 2005

Crab Cakes with Sauce Remoulade and Filet Mignon with Maple Cream & Blue Cheese Sauce

For the Remoulade:

1 1/2 cups mayonnaise

2 TBLSP. ketchup

2 TBLSP, dijon Mustard

2 TBLSP. horseradish

1/4 cup  finely chopped sour pickle

1 TBLSP. paprika

1 TBLSP. chipotle pepper

2 TBLSP. fresh chopped  parsley

1 clove garlic minced

1 TBLSP. Worcestershire sauce

1 scallion minced

1 pkg. of eight “Icelandic” brand crab cakes

1 TBSLP. Olive oil

2 TBLSP. butter

½ 1/2 cup bread crumbs

Combine the first eleven ingredients in a food processor and blend till smooth.  On medium heat sauté the crab cakes (thawed) for 3-4 minutes on each side or until golden.

For the Filet Mignon:

¼1/4 cup maple cream

1/4 cup blue cheese crumbled

¼1/4 cup sour cream

¼1/4 cup horseradish

4-4oz tenderloin steaks

1 TBLSP. olive oil

1 TBLSP. butter

2 TBLSP. montreal steak seasoning

1 Tsp. ground cayenne pepper

Combine the first four ingredients and blend till smooth.  Sauté the steaks with the oil and butter 4-5 minutes on each side for medium rare.  Serve one steak along with two crab cakes ad their respective sauces.