by Chef Jarrad Miller at Bowling Green Country Club
Filet mignon is always a treat, but Chef Jarrad Miller at Bowling Green Country Club, is stepping it up. His creation begins with a Maryland-style, lump crab cake, so full of meat that it could be easily stand alone as the main entree. The charred filet is set on top of the crab cake, creating a blend of the two that is truly luxurious. Then, fresh crabmeat is mounded on top, and finished off with a mouth-watering creole cream sauce, not too spicy and just the right flavor to bring the steak and crab cake together. To finish the dish, asparagus tips, glazed with Maker’s Mark, are added on the side.