Classic Beef Surf & Turf

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.

  • 25
    min
  • 4
    SERVINGS
  • 510
    Cal
  • 39 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 2 tablespoons butter, divided
  • 1 lemon
  • 6 ounces cooked crab meat, lobster tail meat or shrimp, diced
  • 1 pound asparagus, trimmed
  • 1-1/3 cup prepared hollandaise sauce, warmed
Garnish
  • Chopped fresh parsley leaves, cayenne pepper (optional)

Cooking:

  1. 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.
  2. 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.
  3. Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals; arrange asparagus around steaks. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill). Do not overcook. Grill asparagus, covered, 6 to 10 minutes or until crisp tender, turning ocassionally. 
  4. 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.

Nutrition Information

Butcher Counter

Classic Beef Surf & TurfTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
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