Grilled steaks topped with crabmeat on top of grilled asparagus on a white plate.

Classic Beef Surf & Turf

Name: Classic Beef Surf & Turf Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 4 (4 oz ea) Beef Tenderloin Steaks, cut 3/4 inch thick; 2 tbsp Butter, divided; 1 Lemon; 6 oz Cooked Crab Meat, Lobster Tail Meat or Shrimp, diced; 1 lb Asparagus, trimmed; 1-1/3 cup Prepared Hollandaise Sauce, warmed; Garnish:; Chopped Fresh Parsley Leaves; Cayenne Pepper (optional)

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 5 - 10 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Beef Tenderloin Steaks, cut 3/4 inch thick
Butter, divided
Lemon
Cooked Crab Meat, Lobster Tail Meat or Shrimp, diced
Asparagus, trimmed
Prepared Hollandaise Sauce, warmed

Garnish:

• Chopped Fresh Parsley Leaves
• Cayenne Pepper (optional)

Directions:

On the grills side burner, heat a large nonstick skillet over medium heat.
Melt 1 tablespoon butter in same skillet. Stir in lemon juice and crabmeat; cook 2 to 3 minutes.
Melt 1 tablespoon butter in large nonstick skillet over medium heat. Place beef steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove steaks; keep warm. Meanwhile, steam asparagus until crisp-tender.
Place asparagus on large serving platter. Sprinkle with lemon peel; season with salt and pepper, as desired.
Place steaks on top of asparagus; add crabmeat, reserving pan juices.
Spoon hollandaise over steaks, asparagus and crabmeat.
Drizzle steaks with pan juices. Garnish with parsley and cayenne pepper, if desired.

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