Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter.
Arrange asparagus, top with steak, then crab, and drizzle generously with Béarnaise. 3. Pro Tips for Success Make a quick Béarnaise by combining egg yolks,
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking. Pro Tips for Success Pat steaks dry and
internal temperature), or until desired doneness. Let them rest for 5–10 minutes. Let them rest for 5–10 minutes
Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps
Steam asparagus for 4 minutes. In a separate skillet, warm crab meat in butter, lemon juice, and a pinch of paprika.
Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor.