It’s the cut named for a king! Stacking up surf, turf, greens, and a decadent hollandaise sauce, this recipe harkens back to King Oscar II’s favorite dish. Our secret? It’s all in the Wagyu! The rich, buttery flavor of Market House’s Wagyu Steak pairs perfectly with delicate crab legs and creamy hollandaise sauce. Not to mention the game-changing, easy-to-prep Lemon & Garlic of Mr. Stick’s “Just Add Butter” Seasoning.
Yields: 4 servings
Time: 20 minutes prep, 20 minutes, total 40 minutes
- 4 6oz Market House Wagyu Filets, room temperature
- 8 ounces Alaskan King Crab Co. Red King Crab Leg Meat, thawed
- 10 tablespoons butter, divided (Try out our New Zealand Grass-Fed Butter!)
- 2 teaspoons Mr. Sticks “Just Add Butter” Seafood Seasoning: Lemon & Garlic
- 2 large egg yolks, lightly beaten
- 1 teaspoon grated lemon zest
- 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
- 1/8 teaspoon cayenne or Aleppo pepper, more or less to taste
- 1 tablespoon olive oil, divided
- 5 – 7 sprigs fresh thyme
- 2 garlic cloves, lightly smashed
- 1 small shallot, finely diced
- 1 pound asparagus stalks, bottoms trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pat the steaks dry and season on both sides with salt and pepper.
- Cut crab legs open and remove the meat.
- Melt 8 tablespoons of butter mixed with the Mr. Stick’s Seafood Seasoning in a small pot over low heat. Remove from the heat as soon as all of the butter has melted.
- Place a high-sided sauté pan on low heat, and then pour in the egg yolks.
- Whisk the yolks until pale yellow and fluffy. Slowly whisk in the melted butter, a few tablespoons at a time, until it forms a thick sauce. Make sure to whisk constantly while adding the butter to ensure that it emulsifies.
- If at any time it looks as though the eggs are cooking too quickly or solidifying around the edges, move the pan off of the heat while whisking continuously until they have cooled enough to add more butter.
- Mix in the lemon zest and 1 tablespoon of juice, cayenne or Aleppo pepper, and salt.
- Taste and adjust the seasoning as needed.
- Cover and keep in a warm spot until ready to use.
WAGYU FILET MIGNON:
- Heat a large heavy-bottomed pan or cast iron skillet over high heat with ½ tablespoon of oil. Once the oil is shimmering and hot, carefully lay the steaks in, starting closest to you, and laying away.
- Cook for 5 to 6 minutes until seared deep brown before flipping.
- Cook for another 5 to 6 minutes (depending on the desired internal temperature) before turning the heat off.
- Add the remaining 2 tablespoons of butter, thyme sprigs and garlic to the pan, allowing the garlic and herbs to infuse the butter before spooning it over the tops of the steaks.
- Remove from the pan and cover with foil, letting them rest for 10 minutes before serving.
- Heat a medium skillet over medium-high heat with the remaining ½ tablespoon of oil.
- Once the oil is hot and shimmering, add the shallot and cook for 1 minute or until it has become translucent and is just beginning to brown.
- Stir in the asparagus, season with salt and cook for 4 to 5 minutes, stirring occasionally, until the asparagus are bright green and slightly softened.
- Turn off the heat and add the remaining 1 teaspoon of lemon juice and black pepper.
- Place the crab in the warm hollandaise and stir until the crab is warmed through.
- Arrange the asparagus on 4 plates followed by the steak.
- Spoon the crab hollandaise evenly over all 4 steaks.
- Serve immediately.
- Don’t skip bringing the steaks to room temperature! This step ensures that the steaks will cook to the perfect temperature every time.
- Did your hollandaise sauce get too thick while staying warm? No sweat, just add 1 teaspoon of water to loosen it back up before stirring in the crab meat.
- Forget to thaw your crab legs? Simply fill a large pot with cool water and let them sit for an hour or so. Or, for an even quicker thaw, place it in a colander under cold running water.