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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine! Ingredients:
2 (7 ounce) beef tenderloin steaks |
salt and ground black pepper to taste |
1/4 cup butter |
1 (6 ounce) can crab, drained |
1 pound asparagus, tough ends snapped |
1 packet dry bearnaise sauce mix (such as knorr®) |
1 cup whole milk |
1/2 cup butter |
Directions:
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
2. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
3. Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
4. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
5. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
6. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
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