This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

Nutrition Facts

1289 calories; 97.4 g total fat; 436 mg cholesterol; 1355 mg sodium. 21.8 g carbohydrates; 83.2 g protein; Full Nutrition


Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/05/2011
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. This recipe is a classic and a keeper. Read More
(18)

Most helpful critical review

Rating: 4 stars
02/28/2011
Great recipe. Lovely combination. If you can get tarragon make the Bearnaise sauce yourself; it's so much better than a package. Read More
(20)
21 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/28/2011
Great recipe. Lovely combination. If you can get tarragon make the Bearnaise sauce yourself; it's so much better than a package. Read More
(20)
Rating: 5 stars
06/05/2011
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. This recipe is a classic and a keeper. Read More
(18)
Rating: 5 stars
03/07/2011
OMG Peter wanted it again for supper the next night....soo good and easy Read More
(16)
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Rating: 5 stars
04/20/2011
Simple elegant beautiful and above all else a delicious show stopper! I served this with long grain and wild rice! Thanks for sharing Jessica! Read More
(14)
Rating: 5 stars
09/25/2011
So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica! Read More
(11)
Rating: 5 stars
11/01/2011
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. Read More
(6)
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Rating: 4 stars
06/25/2011
Seemed a little bland...had too use lots and lots of salt and pepper Read More
(6)
Rating: 5 stars
02/14/2012
Great easy and was sooooo very good. Made a great Valentines dinner. Read More
(6)
Rating: 4 stars
02/20/2012
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. Read More
(6)