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classic beef surf and turf

  • Ready in: 25 minutes
  • Serves: 4
  • Complexity: easy
classic beef surf and 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
  • GARNISH
  • chopped fresh prasley leaves, cayenne pepper (optional)

DIRECTIONS:

  1. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Place beef 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.
  2. 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.
  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.

NUTRITIONAL INFORMATION
Nutrition information per serving: 509 calories; 38 g fat (20 g saturated fat; 12 g monounsaturated fat); 396 mg cholesterol; 267 mg sodium; 6 g carbohydrate; 2.5 g fiber; 39 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 5.0 mcg vitamin B12; 6.2 mg iron; 68.5 mcg selenium; 6.8 mg zinc; 117.2 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

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