Step 1Grate peel of lemon; juice lemon. Melt remaining 1 tablespoon butter in same skillet. Stir in lemon juice and crabmeat; cook 2 to 3 minutes.
Step 2Melt 1 tablespoon butter in large nonstick skillet over medium heat. Place beef Tenderloin 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.
Step 3Place 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.
Nutrition information per serving: 509 Calories; 342 Calories from fat; 38g Total Fat (20 g Saturated Fat; 12 g Monounsaturated Fat;) 396 mg Cholesterol; 267 mg Sodium; 6 g Total Carbohydrate; 2.5 g Dietary Fiber; 39 g Protein; 6.2 mg Iron; 7.2 mg NE Niacin; 0.9 mg Vitamin B6; 5 mcg Vitamin B12; 6.8 mg Zinc; 68.5 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.