Filets with Parmesan Crust

One of our favorite restaurants is Wildfire Restaurant- the crab stuffed shrimp appetizer is to die for! They have several crusts that you can add to your steaks to really enhance the flavor. I think the crust is perfect with the filets since the cut is known more for its buttery texture than its flavor so the crust adds a little bit more to each bite.

 

We have started ordering food from Peapod for special occassion dinners (like an engagement celebration!). They have a great section that has all kinds of local foods - including Wildfire filets. So we ordered a couple of those the other week and enjoyed them with a delicious parmesan crust!

 

 

 

 

Parmesan Crusted Filets

• 2 filets
• 1 stick of butter (softened)
• 1/2 cup panko breadcrumbs
• 1 cup grated parmesan cheese
• 1 tsp garlic, minced
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 Tbsp shallots, minced
• 1/2 tsp dried thyme
• 1/8 cup dried parsley

 

Whip butter in mixer. Add all ingredients to mixer and mix until fully combined. Shape mixture into a patty about the same size as the filets. Wrap in plastic wrap and put in freezer overnight.

 

When ready to eat - take crust out of freezer and slice to desired thickness (we can usually get around 3 crusts out of this recipe). Top steaks with slices of butter, salt & pepper and bring out to the grill. Grill steaks until almost at desired doneness - for us this means just after they cook to the low end of the medium temperature range. Move steaks to casserole pan and place crusts on top. Put steaks under broiler on high until crust begins to turn brown. Take steaks out and let rest for 10 minutes.

  

CHEERS!

 

Adapted from Chicago Cubs Cookbook: All-Star Recipes From Your Favorite Players