READY IN: 10mins


  • 2beef tenderloin fillets, cooked to desired level
  • 12 lbfresh asparagus, tough ends trimmed
  • 1tablespoonbutter
  • 4ouncesfresh crabmeat (substitute lobster)
  • 1tablespoonlemon juice
  • 12 cupbearnaise sauce
  • 1pinchmild paprika (for garnish)

    Serving Size: 1 (185) g

    Servings Per Recipe:2

    Calories: 124.2

    Calories from Fat 58 g 47 %

    Total Fat 6.5 g 9 %

    Saturated Fat 3.8 g 18 %

    Cholesterol 48.7 mg 16 %

    Sodium 220.2 mg 9 %

    Total Carbohydrate5.4 g 1 %

    Dietary Fiber 2.4 g 9 %

    Sugars 2.3 g 9 %

    Protein 12.5 g 24 %


  • After the steak filets are grilled to the desired level, let them rest.
  • Meanwhile, boil a little bit of water in an asparagus steamer pot and put the asparagus in; steam them for 4 minutes.
  • During the same time, in a small skillet over medium heat, add butter. When melted and it starts sizzling, add the crab meat, stir well and heat it through, about 2 ½ to 3 minutes. To this, add freshly squeezed lemon juice, give it a quick stir and let it cook for only 1 minute.
  • To assemble: Place steak on a warm plate followed by mashed potatoes. Add a fair amount of crab meat on the top center of the steak keeping the larger pieces for later.
  • Spoon on the Béarnaise sauce carefully before placing 2 to 3 asparagus spears over – cut them to match for a neater presentation so they don’t hang over the edge.
  • Add more crab meat on top – it’s always good to keep the bigger pieces for this – and for the final touch, add a tiny pinch of paprika.
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