Source:Johnny's Italian Steakhouse
Filet - 1 ea. (6 oz.)
Steak Season - 1 tsp.
Olive Oil - To Brush On
Crab Cake Mix - 2 wz.
Clarified Butter Blend - 1 Tbsp.
Bearnaise Sauce - 2 fz.
Asparagus Spears - 4 ea.
1. Season steak and brush with olive oil. Grill or broil to desired temperature.
2. Brown crab cake in clarified butter blend on flat top.
3. Grill asparagus spears following standard asparagus procedure.
4. Present crab cake on top of steak topped with bearnaise sauce with asparagus as shown in photo.