6 each 8 oz. filet mignon, grilled or broiled to desired temp
12-18 asparagus spears, trimmed and blanched
1 lb. king crab meat, saute'ed in butter
Grill or broil filets to desired temperature. Top with saute'ed crab meat and poached asparagus. Then drizzle with bearnaise sauce. Enjoy.
1/4 cup fresh chopped tarragon
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup chardonnay
3 egg yolks
1 stick butter, melted
salt and pepper to taste
In a small saucepan, combine the tarragon, shallots, vinegar, and wine over medium heat. Simmer until reduced by 50%. Whisk the egg yolks until doubled in volume. Slowly add the butter until thickened. Slowly add the tarragon reduction until well blended. Top the steaks and enjoy.