For the filling, combine
1/3 cup mayonnaise
¼ cup oyster cracker crumbs
2 Tbsp. grated Parmesan
1 Tbsp. minced fresh parsley
1 tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
8 oz. canned premium or pasteurized lump crabmeat
For the Beef, heat;
2 Tbsp. olive oil
4 center cut filet mignon steaks, tied with kitchen string and seasoned with salt & black pepper
FOR THE FILLING, combine mayonnaise, oyster cracker crumbs, grated Parmesan, minced fresh parsley, Old Bay seasoning, Worcestershire sauce, lemon juice. Add crabmeat; toss gently with hands to combine.
FOR THE BEEF, heat oil in saute pan over medium high heat until it shimmers. Sear filets, 5-6 minutes per side. Transfer Filets to Rack to Cool, 15-20 minutes.
PREHEAT oven to 400’, Arrange a wire rack inside a baking sheet. CUT an “X” into top of each filet to create a pocket. Avoid cutting through side or bottoms of steaks. Lift each of the points of the “X” from the center and snip halfway down to increase pocket size.
STUFF 1-2 tbsp filling into each pocket, then top each fillet with about 1/3 cup more filling.
ARRANGE filets on prepared baking sheet and roast 20 minutes for rare. Transfer filets to cutting board, snip string, tent with foil, and let rest 5 minutes before serving with Bearnaise Sauce.