Ingredients40 m servings 1289 cals
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the Bearnaise sauce. The actual amount of the sauce consumed will vary.
Per Serving: 1289 calories; 97.4 g fat; 21.8 g carbohydrates; 83.2 g protein; 436 mg cholesterol; 1355 mg sodium. Full nutrition
ReviewsRead all reviews 14
Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.
If you must use packaged sauce mix, Wagners is by far the best. Also, try using jumbo lump crab, it makes the world of difference. I added some deep fried spaghetti noodles for a fun garnish. Th...
OMG, Peter wanted it again for supper the next night....soo good and easy
Simple, elegant, beautiful and above all else a delicious show stopper! I served this with long grain and wild rice! Thanks for sharing Jessica!
So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica!
This was VERY rich, but made a delightful Valentine's supper for my husband & son. They were blown away by how "fancy" it was. I served it with wild rice, and a fresh pear and apple salad.
I used the blender hollandaise sauce from this web site (with a bouillon cube added) and this came out great! Thank you for the easy recipe.