1 (1 1/4 ounce) envelopes
fresh asparagus, trimmed
beef tenderloin steaks
( 1 inch thick)
- Prepare bearnaise sauce according to package directions.
- Steam asparagus to desired doneness.
- In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
- Stir in lemon juice and keep warm.
- Grill steaks to desired doneness.
- Top with crab mixture, asparagus and bearnaise sauce.
- Sprinkle with paprika.