Fillets: Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature. Heat a skillet over medium-high heat. Season the fillets with sea salt and black pepper – or seasoning of your choice. Add the oil to the hot skillet, then add the seasoned steaks. Grill the steaks, flipping every 3 to 4 minutes, until they reach your desired doneness. Remove from skillet, tent with foil, and allow to rest for 10 minutes.
Crab Cakes: Combine the lump crab, almond flour, garlic, egg, green onion, and seasonings together in a large bowl. Divide the mixture into two portions and shape into patties. Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Add the crab cakes and cook until golden brown, 3 to 4 minutes on each side. Place one on top of each filet.
Lemon-Garlic Cream Sauce: Melt butter in a small saucepan over medium-low heat. Add the minced garlic and shallots and cook until softened, about 5 to 7 minutes. Add the cream, mustard, and lemon juice, whisk until smooth. Season with salt and pepper to taste. Pour over the crab cakes and filets to serve.