8fresh asparagus spear(or as many as you like - steamed)
12ouncebeef filet(2 - 6 ounces each)
1Tablespoonunsalted butter
2Tablespoonsolive oil
4ounceslump crab meat(fresh cooked, or canned)
Béarnaise Sauce
Instructions
Make your Easy Blender Béarnaise sauce and set it aside.
Heat the butter and olive oil in a cast iron skillet over medium-high heat.
Season both sides of the filet with sea salt and pepper, then place in the hot skillet. Cook for two minutes, flip to the other side and cook for an additional two to three minutes {125 degrees on a thermometer} for medium-rare.
Remove filet from the skillet and place on a plate, and cover with aluminum foil.
Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
To Serve
Place four asparagus spears on two plates. Place a filet on top of the asparagus, then divide the crab meat and place on top of the filet. Drizzle sauce over the crab meat. Serve with a baked potato, if desired.
Notes
I have actually made the Béarnaise sauce ahead of time and reheated it in the microwave before serving. Heat it in 30 second intervals, stirring in between until heated through.
Yes, you can grill your steaks instead of pan frying them. This way was faster than swapping out the gas tanks on my grill.
I used canned lump crab meat because $4.99 for a 6 ounce can was much more reasonable than $17.99 for 8 ounces of fresh…no brainer!
My grocery store only had these long, not-as-thick filets. You would traditionally use the “center-cut” beef tenderloin filets, which are much thicker. If you buy them when they are on sale, you will save some $$$.
By the way, this meal is also Paleo compliant in case you’re into that.