Description
A decadent steak dish topped with succulent crab meat and tender asparagus, finished with a rich béarnaise sauce.
Ingredients
Scale
For the Crust:
- 2 (8 oz) filet mignon steaks
- 1/2 lb lump crab meat
- 8 asparagus spears, trimmed
- 1/2 cup béarnaise sauce
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
- 1 tsp fresh lemon juice
- 1/4 tsp paprika
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season steaks with salt, pepper, and paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear steaks for 2-3 minutes per side.
- Transfer skillet to the oven and cook steaks to desired doneness (about 5-7 minutes for medium-rare). Remove and let rest.
- While steaks cook, blanch asparagus in boiling water for 2 minutes, then shock in ice water. Drain and set aside.
- In a small pan, melt butter over medium heat. Add crab meat and lemon juice, gently warming for 2 minutes.
- Plate steaks, top with crab meat, arrange asparagus alongside, and drizzle with béarnaise sauce.
Notes
You can customize the seasonings to taste.