- ¼ c. clarified butter (if frying)
- 4 filet mignon steaks – 8 to 10 ounces each
- salt and pepper to taste
- 2 T. clarified butter
- 2 large cloves garlic finely minced
- 1 lb lump crab
- ½ lemon, seeds removed
Smoked Hollandaise Sauce:
- 3 egg yolks
- 1 ½ T. white wine
- ½ t salt or salt and pepper mix
- pinch smoked paprika
- pinch ground cayenne pepper
- ½ c. hot melted butter
If frying the steaks, heat a large frypan (preferably cast iron) over medium to medium high heat. If desired, the steaks can be grilled to desired doneness or seared then baked to desired temperature. Season the steaks with salt and pepper and cook to desired doneness. Hold warm.
Melt the 2 T. of clarified butter for the crab in a medium frypan. Add the garlic and the crab and saute until the crab is hot and garlic is cooked through. Hold warm.
In a blender, place the egg yolks, white wine, salt and pepper, smoked paprika, and cayenne. Turn the blender to low speed and blend well. Drizzle the hot butter into the blender while running on medium speed. Increase the speed for one to two minutes or until the sauce is thick.
Place the steaks on dinner plates and top each with ¼ of the crab. Sprinkle with a little salt and pepper and a squeeze of lemon juice then top with hollandaise sauce. Dust with additional smoked paprika and serve with asparagus.