Beef Tenderloin with Lump Crab and Béarnaise Sauce


  • 1 qt. Monarch® Hollandaise Sauce
  • 4 oz. Cross Valley Farms® Fresh Tarragon
  • 25 8-oz. Stock Yards® Beef Tenderloin Filets
  • Roseli Extra Virgin Olive Oil
  • 18 Cross Valley Farms Asparagus Spears, trimmed
  • 8 oz. Harbor Banks Lump Crabmeat
  • 4 oz. Glenview Farms Unsalted Butter


  1. Season filets with salt and pepper and drizzle with olive oil. Heat a cast iron or nonstick skillet over high heat. Place filets in skillet and sear for 3 to 4 minutes on each side. Transfer steaks to oven and cook to 130°F for medium rare or 140°F for medium. Remove from oven and cover with aluminum foil and allow to rest for 10 minutes.
  2. While filets are resting, steam asparagus until just fork-tender. Drizzle with olive oil and season with salt.
  3. Melt butter in a nonstick skillet and toss crabmeat in butter just long enough to heat it, being careful to not break it apart.
  4. To assemble, place filets on serving plates. Spoon sauce over steak, top with crabmeat, and serve with asparagus.

Yield: 25 portions