Cattle Corner

Courtesy photo/Jean Barton

Red Bluff-Tehama County Chamber of Commerce Summer Kick-Off Meet and Greet was a fantastic time. The pre-summer Meet and Greet for all businesses and organizations was teaming with enthusiasm, and Kevin's Donuts with coffee and juice bar to enjoy.

Makes 4 servings

Ready in 25 minutes

4 beef tenderloin steaks, cut 3/4 inch thick (about 4 ounces each)

2 tablespoons butter, divided

1 lemon

6 ounces cooked crab meat, lobster tail meat, or shrimp, diced

1 pound asparagus, trimmed

1 1/3 cup prepared hollandaise sauce, warmed


Chopped fresh parsley leaves, cayenne pepper (optional)

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Place beef steaks in skillet; cook 7 to 10 minutes for medium rare (145'F) to medium (160'F) doneness, turning occasionally. Remove steaks; keep warm.

Meanwhile, steam asparagus until crisp-tender.

Grate peel of lemon; juice lemon. Melt remaining 1 tablespoon butter in same skillet as beef steaks. Stir in lemon juice and crabmeat; cook 2 to 3 minutes.

Place asparagus on large serving platter. Sprinkle with lemon peel; season with salt and pepper, as desired. Place steaks on top of asparagus; add crabmeat, reserving pan juices. Spoon hollandaise over steaks, asparagus and crabmeat. Drizzle steaks with pan juices. Garnish with parsley and cayenne pepper, if desired.

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