Simple For Recipe: Our Valentine’s Day Meals

While Bev was hanging out in Gatlinburg, I read the post from Catherine Mayhew for Grilled T-Bone Steaks with Crab and Hollandaise on the Char-Broil Live site and decided this would make a delicious Valentine’s Day meal. Then I remembered the whole beef fillet in our freezer and decided it would work well for this meal, so out it came for thawing and trimming.

We also had a package of King Crab in the freezer to use for that part and we decided on some asparagus and a Caesar Salad to round out the meal. This is the amended recipe as we made it.

Grilled beef Filet with Crab and Hollandaise Sauce – Adapted from Char-Broil Live

Ingredients:

5 Filet steaks, 1½“ thick

1 pound King Crab legs, meat removed and roughly chopped

For the hollandaise sauce:

2 egg yolks

1½ tablespoons fresh lemon juice

½ teaspoon salt

¼ teaspoon pepper

Pinch of cayenne pepper

6 tablespoons butter

One bunch asparagus, trimmed and steamed until just tender

Directions:

1. Preheat the grill to medium high.

2. Let the steaks come to room temperature and season with your favorite seasoning – Montreal Steak for us.

3. Warm the crab in a small skillet on low heat with 2 tablespoons butter and reserve.

4. To make the hollandaise sauce, add the egg yolks, lemon juice, salt, pepper and cayenne pepper to a blender and blend for 5-10 seconds. Melt the butter and, with the blender running, slowly stream the melted butter through the top of the lid. Taste and adjust the seasonings. The hollandaise can hold at room temperature for at least 30 minutes.

5, Grill the steaks to you desired level of doneness, remove to a platter, and loosely cover them with aluminum foil for 10 minutes to rest.

6. Top the steaks with some of the hollandaise a few spears of asparagus, the warm crab, and a little parmesan.

It was a delicious meal for me and the four Valentine ladies who shared it with me. And to show that I’m not the only one who can whip up a breakfast form leftovers, this was Sunday’s meal ALA Bev. We had combined the leftover Hollandaise and crab so the meal was comprised if toasted English muffin, over easy eggs, nuked asparagus, and the crab/sauce.