Description
A luxurious steak dish topped with creamy hollandaise sauce, tender crab meat, and crisp asparagus—perfect for special occasions.
Ingredients
- 4 (8 oz) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 1 lb fresh asparagus, trimmed
- 8 oz lump crab meat, shells removed
- 2 large egg yolks
- 1 tsp lemon juice
- 1/2 cup unsalted butter, melted and kept warm
- Pinch of cayenne pepper (optional)
Instructions
- Season steaks generously with salt and pepper.
- In a heavy skillet over medium-high heat, melt 2 tbsp butter. Add steaks and cook about 4–5 minutes per side for medium-rare (adjust for thickness). Remove and let rest.
- Meanwhile, steam or blanch asparagus until bright green and tender-crisp, about 3 minutes. Set aside.
- In a separate small pan, warm crab meat gently until heated through; season lightly if needed. Keep warm.
- Make hollandaise: whisk egg yolks and lemon juice in a heatproof bowl over barely simmering water until thickened. Slowly whisk in warm melted butter until emulsified. Season with salt, pepper, and cayenne if using.
- To plate: place steak on plate, top with asparagus spears, then crab meat, and drizzle with hollandaise sauce.
- Garnish with a sprinkle of fresh chives or parsley, if desired, and serve immediately.
Notes
- Don’t overheat the hollandaise—if it gets too hot it may separate.
- Use fresh lump crab meat for best flavor and texture.
- Let the steak rest 5–10 minutes after cooking to retain juices.
- As an alternative, use béarnaise sauce instead of hollandaise.