Our fourth day of Disney Princess Week we revisit and rewatch a long time favorite and the one that brought Disney animation back from the brink...The Little Mermaid. The Little Mermaid was an all-time favorite of mine, I think mostly because it was the first time there was a red-head. It was the first Disney Princess movie I ever showed Bug-A-Boo and a stuffed Ariel was her first luvie.

She is also a favorite whenever we visit the parks, with and without her fins.

ARIEL

I knew I wanted to do some form of Surf and Turf to represent both her Under the Sea life and her On Land life. Part of me felt weird doing the Surf part because of the whole Under the Sea lyrics:

But fish in the bowl is lucky
They in for a worser fate
One day when the boss get hungry
Guess who's gon' be on the plate?

As well as the entire song, Les Poissons.

I decided to do Filet Mignon with a Crab Stuffing (I know, I know, poor Sebastian). It's just so good.

The Menu is set:

Surf and Turf-Filet Mignon

with Crab Stuffing and cream sauce

Steamed Broccoli

THE PERFECT FILET MIGNON

INGREDIENTS

2 filet mignon steaks, each about 6- to 8-ounces and 2-inches thick

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

INSTRUCTIONS

1. Remove the filets from your refrigerator and set them on your counter top for approximately 30 minutes. This allows them to come to room temperature. Filet mignon is lean and typically does not require any trimming.

2. Meanwhile, pre-heat your oven to 425 degrees.

3. After your filets have come to room temperature, season the top and bottom surfaces with salt and black pepper, using your fingers to gently press down on the seasoning so it adheres to the meat. Do not season the sides. Set aside.

4. Heat an oven-proof stainless steel sauté pan over medium-high heat. Add the olive oil and let it get hot. Then add the filets and let them cook undisturbed for 4 minutes. DO NOT move the filets around in the pan during this time. Then, using a pair of tongs, flip the filets over to the second side and IMMEDIATELY transfer the entire sauté pan to your pre-heated oven. Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium.

5. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent them with foil and let them rest for 5-7 minutes. Do not leave the filets to rest in your sauté pan, or they will overcook due to the residual heat in the pan.

6. Transfer the filets to serving plates, spooning any residual juices over top. Serve immediately.

CRABMEAT STUFFING AND SAUCE

INGREDIENTS

Crabmeat Stuffing

1 pound blue crabmeat

1 stalk celery, minced

1/4 onion, minced

1 teaspoon parsley, chopped

1 tablespoon mayonnaise

1/2 cup bread crumbs

1/4 cup Island Princess macadamia nuts, toasted &chopped

1 whole egg, beaten

1 teaspoon lemon juice

splash Worcestshire sauce

3 tablespoons butter

Salt & Pepper to taste

Sauce

1/4 cup butter

1 teaspoon flour

1 clove garlic, finel minced

1 teaspoon paprika

1/4 cup heavy whipping cream

1/4 teaspoon better than bouillon beef base

1/8 cup white wine

salt & pepper to taste

juice of 1/2 lemon

INSTRUCTIONS

Stuffing
1. In a saute pan on medium heat, melt butter. Add minced celery and onions to the pan and cook until onions are opaque.

2. Add parsley, bread crumbs, lemon juice, worcestshire, crabmeat and season with salt and pepper to taste. Remove from heat and put mixture in a bowl deep enough for mixing. Allow mixture to cool for 5 minutes.

3. In the same pan, toast macadamia nuts until golden brown. Add macadamia nuts,beaten egg and mayonnaise to slightly cooled stuffing and mix stuffing thouroughly. Set aside.