Filet and Crabby Hash Browns

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Let’s talk romance!  Want to impress your Valentine?  This simple steak and potato meal will have your date saying WOW before the first bite.  Happy Valentine’s Day! 

P.S Remember, anyone can make a reservation or call for take out, so go the extra mile and make your special someone a meal he/she won’t forget.

Ingredients: St. Valentine's Filet and Cupid's Crabby Hash Browns

  • 2 4-6oz high quality filet steaks (we like organic, grass fed)
  • 1 crab cake – cooked (you can find this in your markets fresh fish section)
  • steak salt
  • 2 russet potatoes – peeled and shredded
  • 2 green scallions- chopped, whites and green separated
  • 2 tbsp cilantro – chopped
  • butter
  • olive oil


Remove your steaks from the fridge about 20 minutes before you are ready to cook. Liberally season both sides of the steak with steak salt.  Press the seasoning into the steak, creating a crust.  Place your shredded potatoes into a clean kitchen rag and squeeze to remove access water from the potatoes.  Place the dried potatoes into a small bowl with cooled crab cake, whites from scallion and cilantro.  Season with steak salt and drizzle with olive oil.  Mix together well.  Split the mixture in half and form two mounds.  Over medium high heat, place a couple of tablespoons of butter and olive oil into a skillet.  Make sure you have enough to have a good 1/4 inch coating.  Once the butter melts, add your steaks to the pan.  Allow to cook for about 4 minutes.  Tilt your pan to allow you butter to gather.  Use a spoon to collect the butter and pour over top the steaks.  This method is called basting and will help keep your steaks moist and tender.  Do this about 10 times.  Once the cooking time reaches 6 minutes, flip the steaks.  Allow to cook for 1-2 minutes and repeat the basting method until the steak reach your desired doneness.  Remove from heat and allow the steaks to rest.

Over medium heat, place another couple of tablespoons of butter and oliveoil  into a skillet.  Making sure you have the same amount as the steak pan.  Place your crab and potato mounds in your hot oil.  Cook on each side for 4-5 minutes.  Remove from the oil and place on a paper towel to allow excess oil to drain.

 Plate and serve with my Pencil Beans.  Garnish with the greens from the scallions.  Enjoy!

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