bearnaise sauce, 1 envelope
1 lb fresh asparagus, trimmed
¼ lb fresh crabmeat
2 tbsp butter
½ tsp garlic, minced
1 tbsp lemon juice
4 beef tenderloin steaks, (1-inch thick and 3 ounces each)
⅛ tsp paprika
Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1-inch of water. Bring to a boil; cover and steam for 8 to 10 minutes or until crisp-tender.
In a large skillet, saute crab in butter for 3 to 4 minutes or until heated through. Add garlic; cook for 1 minute longer. Stir in lemon juice; keep warm.
Grill steaks, covered, over medium heat or broil 4-inch from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness. Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Serve and enjoy.
For medium-rare, a thermometer should read 135 degrees F; medium, 140 degrees F; medium-well, 145 degrees F.
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