Classic Beef Surf & Turf

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

• 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.
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 occassionally. 
3. 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.