Elegant Filet Mignon with Crab and Asparagus
Indulge in a luxurious dish of broiled filet mignon topped with succulent crab meat, tender asparagus, and a velvety Bearnaise sauce. Perfect for a romantic dinner, special occasion, or just to treat yourself to a gourmet meal.
40 min
easy
2 servings
1289kcal
calories
22g
carbohydrates
436mg
cholesterol
97g
fat
5g
fiber
83g
protein
55g
saturated fat
1355mg
sodium
10g
sugar
0g
unsaturated fat
Ingredients
2 (200g) beef tenderloin steaks
salt and freshly ground black pepper to taste
60g unsalted butter
1 (170g) can crab meat, drained
450g asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
240ml whole milk
120ml unsalted butter
Directions
Step 1
Prepare the ingredients and preheat the oven's broiler. Position the oven rack about 15cm from the heat source. Season the filets with salt and pepper.
Step 2
Melt the butter in a small saucepan over low heat, then gently fold in the crab meat. Let it simmer while you broil the filets.
Step 3
Broil the filets to your desired level of doneness. For medium (slightly pink in the center), broil for 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
Step 4
Place a steamer insert into a skillet and add water just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the asparagus, cover, and steam until just tender, about 2 to 6 minutes depending on thickness.
Step 5
In a saucepan, whisk Bearnaise sauce mix with milk. Add 120ml of butter and bring the sauce to a boil over medium heat, whisking constantly. Reduce the heat to a simmer and whisk until the sauce has thickened, about 1 minute.
Step 6
To assemble, top each broiled filet with crab meat, then arrange the steamed asparagus on top. Spoon Bearnaise sauce to taste over the asparagus.