For an intimate dinner with close friends or family, serve this show stopping dinner with beef Tenderloin Steaks and your favorite seafood. Everyone at your table will think they are dining at a high-end restaurant.
Grate peel of lemon; juice lemon. Melt remaining 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 Tenderloin 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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 509 Calories; 342 Calories from fat; 38g Total Fat (20 g Saturated Fat; 12 g Monounsaturated Fat;) 396 mg Cholesterol; 267 mg Sodium; 6 g Total Carbohydrate; 2.5 g Dietary Fiber; 39 g Protein; 6.2 mg Iron; 7.2 mg NE Niacin; 0.9 mg Vitamin B6; 5 mcg Vitamin B12; 6.8 mg Zinc; 68.5 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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