Ingredients:
4 beef tenderloin steaks, about 6 oz each
8 oz crab meat, preferably lump
12 asparagus spears, trimmed
1/2 cup clarified butter
1 tablespoon chopped fresh tarragon
2 teaspoons minced garlic
Salt and pepper to taste
1/2 cup béarnaise sauce
Directions:
Season the beef tenderloin steaks with salt and pepper.
In a skillet over medium-high heat, sear the steaks for about 4-5 minutes on each side or until desired doneness. Let them rest.
In a separate pan, sauté garlic in 2 tablespoons of clarified butter, then add the crab meat and tarragon, cooking until just heated through.
Steam the asparagus spears until tender-crisp.
Assemble the dish by placing a steak on each plate. Top with a generous spoonful of crab meat, arrange asparagus spears alongside, and drizzle with béarnaise sauce.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 550 kcal | Servings: 4 servings