Wisconsin Beef Council shares recipes for impressive at home dinners

CLASSIC BEEF SURF & TURF(Wisconsin Beef Council)
Published: Jun. 14, 2023 at 11:31 AM CDT
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WAUSAU, Wis. (WSAW) - The Wisconsin Beef Council has ideas for your upcoming dinner party creating a high-end restaurant vibe for your next dinner party.



  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 2 tablespoons butter, divided
  • 1 lemon
  • 6 ounces cooked crab meat, lobster tail meat or shrimp, diced
  • 1 pound asparagus, trimmed
  • 1-1/3 cup prepared hollandaise sauce, warmed


  • Chopped fresh parsley leaves, cayenne pepper (optional)


  1. Grate peel of lemon; juice lemon. Melt remaining 1 tablespoon butter in same skillet. Stir in lemon juice and crabmeat; cook 2 to 3 minutes.
  2. Melt 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.
    Cook’s Tip: To grill, place steaks on grid over medium, ash-covered coals; arrange asparagus around steaks. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill). Do not overcook. Grill asparagus, covered, 6 to 10 minutes or until crisp tender, turning occassionally.
  3. Place 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.



  • 2 beef Ribeye Steaks, 1 inch thick (about 8 ounces each)
  • 1 package (8 ounces) cremini or button mushrooms, cut in half
  • 1 teaspoon dried thyme
  • 3/4 cup balsamic vinegar
  • 2 tablespoons butter
  • 1/4 teaspoon salt


  1. Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet; cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Season with salt and pepper, as desired.
  2. Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through.
  3. Season steaks with salt and pepper, as desired. Serve sauce with steaks.