Seafood
TENDER BY DESIGN™ BISTRO NY STRIP STEAK with Lump Crab and Béarnaise Sauce
Ingredients
- 25 ea. 8-oz. Stock Yards® Tender by Design™ Bistro NY Strip Steak
- 8 oz. Harbor Banks® Lump Crabmeat
- 1 qt. Monarch® Hollandaise Sauce
- 4 oz. Cross Valley Farms® Fresh Tarragon
- 18 ea. Asparagus Spears, trimmed
- 4 oz. Glenview Farms® Unsalted Butter
- Roseli® Extra Virgin Olive Oil Blend
INSTRUCTIONS
- Season steaks with salt and pepper, and drizzle with olive oil. Heat a cast iron or nonstick skillet over high heat. Place steaks in the skillet and sear for 3 to 4 minutes on each side. Transfer steaks to the oven and cook to 130°F for medium rare or 140°F for medium. Remove from the oven and cover with aluminum foil; allow to rest for 10 minutes.
- While steaks are resting, steam asparagus until just fork-tender. Drizzle with olive oil, and season with salt.
- Melt butter in a nonstick skillet and toss the crabmeat in butter just long enough to heat it, being careful not to break it apart.
- To assemble, place steaks on serving plates. Spoon sauce over steaks, top with crabmeat and serve with asparagus.
Yield: 25 portions