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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