Ingredients:

  • 2 (6-8 ounce) Filet Mignon steaks, about 1 1/2 inches thick (Approximately 170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14g)
  • Salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed (Approximately 450g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces lump crab meat, picked through for shells (Approximately 225g)
  • 1 tablespoon unsalted butter (14g)
  • 1 tablespoon lemon juice (15 ml)
  • Pinch of paprika
  • 1 cup Béarnaise Sauce (or store-bought, about 240ml) or:
  • 4 large egg yolks
  • 1 tablespoon white wine vinegar (15 ml)
  • 1 tablespoon water (15 ml)
  • 1/2 cup (1 stick) unsalted butter, melted and clarified (113g)
  • 1 tablespoon finely chopped fresh tarragon
  • Salt and freshly ground white pepper, to taste

Instructions:

  1. Prepare the Béarnaise: Make the béarnaise sauce (or have it ready if using store-bought). Keep warm.
  2. Prep the Asparagus: Toss asparagus with olive oil, salt, and pepper.
  3. Sauté the Crab: Gently sauté crab meat in butter with lemon juice and paprika until heated through. Keep warm.
  4. Cook the Asparagus: Grill, roast, or steam the asparagus until tender-crisp. Set aside, keeping warm.
  5. Sear the Steaks: Pat steaks dry. Season generously with salt and pepper. Heat oil in skillet over high heat until smoking. Sear steaks on both sides until a good crust forms.
  6. Finish the Steaks: Reduce heat to medium. Add butter to the pan. Cook steaks to desired doneness (use a meat thermometer). Baste with pan juices.
  7. Assemble and Serve: Top each steak with asparagus, crab meat, and a generous dollop of béarnaise sauce. Serve immediately.