Asparagus Steak Oscar

This recipe was a bit tricky to start. Someone left the grill outside all winter instead of bringing it into the garage. So that same someone had to shovel it out. Of a snowbank. But it was worth it to have a grilled steak again!INGREDIENTS

· 1 envelope bearnaise sauce

· 1 pound fresh asparagus, trimmed

· 1/4 pound fresh crabmeat

· 1/2 teaspoon minced garlic

· 2 tablespoons butter

· 1 tablespoon lemon juice

· 4 beef tenderloin steaks (1 inch thick and 3 ounces each)

1/8 teaspoon paprika

DIRECTIONS

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 and garlic in butter for 3-4 minutes or until heated through. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

VERDICT

This was good, but very rich. Crab is rich enough as it is, adding on the butter, garlic, and bernaise sauce was too much. The bernaise sauce was great on the steak and asparagus though!