Fleming’s Steakhouse serves up delicious take on surf-n-turf

Data pix.

MILWAUKEE -- Nothing says summer like a nice steak -- whether it's on the grill or on the stove top. Kelly and Luis from Flemings Steakhouse join FOX6 WakeUp to fix up a very special cut of steak.

  • 1 Filet Mignon, 8 oz
  • 1 TBSP Canola Oil
  • ½ tsp. Kosher Salt
  • ½ tsp. Black Pepper
  • 1 King Crab Meat Set
  • 4 Campari Tomatoes, halved
  • 1 oz. White Wine
  • 1 oz. Butter
  • ¼ tsp. Chopped Parsley
  • 1 Lemon


· Pre-heat oven to 400⁰

· Season both sides of steak with Salt & Pepper

· Heat a sauté pan on medium to hot heat

· Place Canola Oil in sauté pan

· Place Filet in pan, sear for 3 minutes until a crust forms

· Flip steak over, sear for 2-3 minutes

· Finish cooking the steak in the oven until desired temperature

· Add King Crab Meat Set to room temperature sauté pan

· Place over high heat and cook for 2 minutes

· Add tomatoes and cook for additional 1 minute

· Add White Wine to deglaze pan

· Remove from heat, add butter and parsley

· Swirl pan to melt butter

· Re-heat steak in broiler for 45 seconds

· Place steak in center of plate

· Place tomatoes in front right corner

· Top with King Crab shoulder meat

· Place King Crab Leg shingled, leaning on steak

· Garnish with seared lemon

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.