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Tuesday, February 9, 2010

Grilled Beef Tenderloin Steaks and Asparagus Recipe


1 envelope Bearnaise sauce mix
1 pound fresh asparagus, trimmed
1/4 pound fresh crab meat
2 tbsp butter
1/2 tsp minced garlic
1 tbsp lemon juice
4 beef tenderloin steaks (1 inch thick, 3 oz each)
1/8 tsp paprika


1. Prepare Bearnaise sauce according to package directions.

2. Place asparagus in a steamer basket. Place basket in a large saucepan over 1 inch of water and bring to a boil. Cover and steam for 8 to10 minutes or until crisp tender.

3. In a large skillet, saute crab in butter for 3 to 4 minutes or until heated through. Add garlic and cook 1 minute longer. Stir in lemon juice and keep warm.

4. Grill steaks, covered over medium heat or broil 4 inches from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness. (For medium-rare a meat thermometer should read 145°; medium 160°; well-done 170°). Top with crab mixture, asparagus and Bearnaise sauce. Sprinkle with paprika.

Yield: 4 servings.