Filet Mignon With Creamed Kale Served On A Bed Of Crab Artichoke And Rice Au Gratin

Filet Mignon With Creamed Kale Served On A Bed Of Crab Artichoke And Rice Au Gratin
Difficulty: Moderate

Ingredients
6 Filet Mignon
salt
pepper
Directions
Season fillet with salt and pepper.  On a prepared grill on high temperature, cook fillet to your desired doneness, set aside to rest for 5 minutes before serving.
Place on the bed of Crab Artichoke Rice Au gratin and top with Creamed Kale.
Serves 6

Creamed Kale

Ingredients

1 bag of precut, prewashed kale

2 tbsp butter

2 tbsp olive oil

1 cup cream

1 tsp of garlic pressed

pinch of cayenne pepper

salt

pepper

 

Directions
In a large pan on medium heat, melt butter and olive oil.  Add the kale and garlic and sauté until kale start to get tender, approx. 20 minutes.  Add cream,
pepper, salt and cayenne pepper.  Cook on low heat and let cream reduced in half until it start to thicken about additional 20 minutes.

Crab Artichoke Rice Au gratin
Ingredients
1 cup cooked Jumbo Lump Crab
1 can of artichoke hearts quartered drained
2 cups cooked rice
1/2 cup onion minced
1 cup whipped Philadelphia cream cheese
1 cup sour cream
1/2 cup milk
1 cup grated parmesan
2 tbsp lemon infused olive oil
1 tsp garlic powder
1 tsp Old Bay seasoning
salt
pepper
Crust Topping
2 cups panko bread crumbs
1/4 cup melted butter

Directions
Preheat oven to 400 degrees F, put all ingredients in a mixing bowl and mix very well.  Place the mixture into a well greased baking dish.  To make the crust top, in a separate mixing bowl, add panko bread crumbs and toss with 1/4 cup of melted butter and place on top of the mixture.  Cook in oven for 40 minutes until bubbly around the edges.  Take out of oven to let rest for about 20 minutes before serving. garnish with dried parsley (optional)