This recipe was paired with a local wine. Grove Winery Merlot, Gibsonville, NC.
For the steaks:
- Four 4-6 oz tenderloin steaks cut in half
- 1/4 cup Worcestershire sauce
- 2 Tbsp preferred steak seasoning
Coat steaks with the sauce and seasoning. Marinate 4-6 hours.
For the crab cake:
- 8 oz lump crab
- 1/3 cup Panko bread crumbs
- 2 Tbsp diced roasted red pepper
- 2 Tbsp diced green onion
- Juice of half of a lemon
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tsp whole grain Dijon
- 1/2 tsp lemon pepper seasoning
- 1/2 tsp chopped garlic
- 1/4 cup mayonnaise
Place crab in medium size mixing bowl. In a separate bowl combine everything but the bread crumbs. Gently mix the mayo blend with the crab and then gently fold in the bread crumbs. Let sit at least 30 minutes for bread crumbs to soften.
Grill the steaks on a preheated grill to desired doneness or a little under. While steaks are resting prepare the Hollandaise.
For the Hollandise:
- 1 stick butter (1/2 cup)
- 4 egg yolks
- Juice of half of lemon
- 1/4 tsp kosher salt
- 1/8 tsp cayenne
- Few dashes of Tabasco
Melt butter in a small sauce pan until hot. In blender add egg yolks, lemon juice, salt, cayenne, and Tabasco. Blend on low for 20-30 seconds. With blender running on low, remove lid and slowly add the hot melted butter to incorporate into the egg mixture blending for an additional 20-30 seconds until the sauce thickens.
Divide the crab cake mixture and top each steak. Heat in 400 degree oven for 6-8 minutes until crab is heated through. Sauce the steaks with the hollandaise and top with fresh chives. Serve with your favorite vegetable and potato.