Ingredients
1 envelope bearnaise sauce1 pound fresh asparagus, trimmed1/4 pound fresh crabmeat2 tablespoons butter1/2 teaspoon minced garlic1 tablespoon lemon juice4 beef tenderloin steaks (1 inch thick and 3 ounces each)1/8 teaspoon paprika
Preparation
Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.
Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
