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Yacht Club Steak

Beautiful and delicious.

4 (8-ounce) filet mignons

8 tablespoons lump crabmeat
2 tablespoons butter

8 fresh asparagus spears, steamed
8 tablespoons hollandaise sauce

Grill or broil steaks to preferred doneness. Sauté crabmeat lightly in butter. Criss-cross 2 asparagus spears over each steak; drizzle with warm hollandaise; top with crabmeat. Serves 4.

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