Filet Mignon Oscar

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.

Bearnaise Sauce

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.