This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!
Ingredients
- beef tenderloin steaks: 2 piece (7 ounce)
- salt and ground black pepper: (to taste)
- butter: 0.25 cup
- crab: 1 can (6 ounce can, drained)
- asparagus, tough ends snapped: 1 pound
- packet dry Bearnaise sauce mix (such as Knorr®): 1 piece
- whole milk: 1 cup
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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Gather the ingredients.
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Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
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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.
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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.
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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.
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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.
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To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
