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

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

1288.63 calories; 83.23 g protein; 21.78 g carbohydrates; 97.45 g fat; 436.42 mg cholesterol; 1354.62 mg sodium.Full Nutrition


Reviews (15)

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Most helpful positive review

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.
(18)

Most helpful critical review

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.
(20)
21 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 6
  • 3 Rating Star 1
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.
(20)
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.
(18)
03/07/2011
OMG Peter wanted it again for supper the next night....soo good and easy
(16)
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!
(14)
09/25/2011
So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica!
(11)
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.
(6)
06/25/2011
Seemed a little bland...had too use lots and lots of salt and pepper
(6)
02/14/2012
Great easy and was sooooo very good. Made a great Valentines dinner.
(6)
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.
(6)