Let’s Eat: Roy’s Restauarnt

Published: Updated:

Filet Mignon

  • 5 oz. petite filet cut in half
  • Salt & pepper to taste

Crab Cakes

Ingredients (yields 10 2.5 oz. crab cakes)

  • 16 oz. lump crab
  • ¼ cup mayonnaise
  • 3 tbsp. lemon juice
  • ¼ cup bell pepper
  • ¼ cup shallots
  • 3 oz. unsalted butter
  • 2 tbsp. egg yolk
  • 1 3/4 cup panko bread crumbs
  • 1 oz. clarified butter
  • 1.5 tbsp. Worcestershire sauce 1 tbsp. siracha
  • ¼ cup chopped cilantro
  • ¼ cup chopped chives
  • 1.5 tsp. kosher salt
  • ¾ tsp. black pepper


  • Clean the crab meat checking for shells
  • Sauté the bell pepper and shallots in unsalted butter until cooked
  • Allow the bell peppers and shallots to cool before mixing with eggs
  • Mix everything except the crab meat
  • Add crab meat and mix gently without breaking up the crab meat, then add the ¾ cup of panko last
  • Place mix in refrigerator and allow to cool
  • Using a scale, portion the crab cake mix into 2.5 oz. balls
  • Roll crab cake balls in remaining 1 cup of panko
  • Lightly press each crab cake ball down with finger tips forming a nice round crab cake
  • Place the crab cakes in a frying plan and sear them using clarified butter
  • Sear the cakes on both sides until they are golden brown
  • Finish in the oven for four minutes at 400 degrees or until the inside of the crab cake is hot

Bacon Cheddar Biscuits


  • 6.5 cups all-purpose flour
  • 1/3 cup sugar
  • 3/8 cup baking powder
  • 1.5 tbsp. salt
  • 2 cups unsalted butter
  • 1.5 cups grated cheddar cheese
  • 1 cup crumbled bacon
  • 4 eggs
  • 3 cups buttermilk
  • 1 egg
  • 3 tbsp. cream


Whisk the dry ingredients together

  • Grate the butter into the dry ingredients
  • Lightly toss the butter and flour mix together until all the butter is coated in flour and there are no large clumps
  • Stir the cheddar cheese and crumbled bacon into the dry ingredients
  • Whisk the eggs and buttermilk until smooth and add to the dry ingredients
  • Using your hands, gently work the eggs and buttermilk into the dry ingredients
  • When the mixture becomes too thick to stir, begin gently folding the dough over on itself and pressing it with the heel of your hand. Do not knead the dough
  • Once the dough resembles a shaggy mass and almost all ingredients have been incorporated, wrap it in plastic and let it rest in the refrigerator for 30 minutes
  • Roll the dough out to ½ inch thick and cut your biscuits. Arrange them on a parchment lined sheet tray
  • Whisk together and brush on the top of the biscuits
  • Sprinkle some more grated cheddar on top and bake the biscuits at 350 degrees, high fan, for 15 minutes turning once

Clarified Shiso Butter


  • 1200g Butter, melted
  • 84g Shiso Leaf


  • In a medium pot, bring the butter to a simmer
  • Place butter into a blender with shiso leaf and blend for 40 seconds, then strain

Shiso Béarnaise Sauce


  • 1.5 cups Shiso butter 3 egg yolks
  • 2 tbsp. white wine reduction
  • Kosher salt to taste


  • Warm the egg yolk and white wine reduction to 158 degrees for 40 minutes
  • Place in blender and blend to aerate
  • Emulsify in the warm shiso butter and season

Poached Eggs


  • 2 eggs
  • White vinegar


  • A large roasting pan is best suited for poaching eggs
  • Fill roasting pan half way with hot boiling water and turn down to low simmer
  • Add white vinegar to taste, must have strong vinegar flavor
  • Gently crack eggs into simmering vinegar water. Egg yolk should be runny, but egg white should be firm so you can handle eggs without breaking.
  • Remove floating medium-rare poached egg from hot vinegar water and place directly into ice bath

Final Plating


  • 1 each biscuit, halved
  • 5 oz. filet, halved or 2 each crab cakes
  • 2 each poached eggs
  • 1 oz. Shiso béarnaise


  • First place the two half biscuits down
  • Next, place your beef or crab cakes on top followed by the poached egg
  • Finish by saucing the poached egg and sprinkle with chives

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