For the steaks:
filet mignon, approximately 8-12 ounces, cut in half lengthwise and wrapped in plastic wrap, tightly to make a nice thin cylindrical shape; cut into approximately 2 ounces, about ¾-inch tall medallions
kosher salt and freshly ground black pepper, to taste
olive oil, for cooking
butter, for cooking
salt and pepper
Season the steaks with salt and pepper. Heat a drizzle of olive oil and a pat of butter in a cast iron or heavy pan. Sear the steaks on both sides until golden brown. Set aside and let rest while you make the bearnaise.
For the Asparagus:
Thin asparagus, tips and tender stalks cut into 2-inch pieces
butter, for warming
olive oil, for warming
freshly squeezed lemon juice
Maldon salt
Blanch the asparagus in boiling, salted water for 30-45 seconds (blanch for 30-40 seconds longer if using a thick asparagus stalk). Shock in ice water and drain. Toss in a pat of butter and a drizzle of olive oil to warm through. Add the juice from a lemon wedge and season with a pinch of Maldon salt.
For plating the dish:
fresh lump or jumbo lump crabmeat, picked through for shell fragments
bearnaise (recipe below)
fresh picked dill
To plate the dish, top the filets with a little fresh crab and bearnaise. Top with a few pieces of asparagus and picked dill. Serve immediately.
For the bearnaise:
¼ cup white wine vinegar
¼ bunch tarragon
1 small shallot, minced
2-3 black peppercorns
2 egg yolks
kosher salt
½-1 pound melted butter, depending on how many people you want to serve
Combine the white wine vinegar, tarragon, shallot and peppercorns in a small pot. Bring to a rapid simmer and allow to reduce to ½ of the way down. Remove and let cool. Strain. Combine the egg yolks and vinegar reduction in a tall-sided container, season with a pinch of salt and ¼ cup water. Blend with an immersion blender. Slowly stream in the butter while blending to emulsify the bearnaise. Taste for seasoning.
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