FILETS AND CRAB WITH BÉARNAISE SAUCE

Prep time: 30 minutes

Grilling time: 15 to 18 minutes

Serves: 4

225g asparagus, tough ends removed

2 teaspoons extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Rub

1 teaspoon salt

1 teaspoon freshly ground pink peppercorns

1 teaspoon freshly ground black pepper

4 filets mignons, about 170g each and 5cm thick

Extra virgin olive oil

Sauce

1/3 cup white wine vinegar

1 tablespoon finely chopped shallots

1 tablespoon finely chopped fresh tarragon

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 egg yolks

1/2 cup (1 stick) unsalted butter, melted

2 crab legs, precooked (thawed, if frozen)

1. Put the asparagus on a plate or platter. Lightly coat with the oil and season evenly with the salt and pepper.

2. In a small bowl mix the rub ingredients. Lightly brush or spray both sides of the filets with oil. Season with the rub. Allow the filets to stand at room temperature for 20 to 30 minutes before grilling.

3. In a small saucepan combine the vinegar, shallots, tarragon, salt, and pepper with 1 tablespoon water. Bring to a simmer over medium heat and continue cooking until the mixture is reduced to 3 tablespoons. Remove from the heat and allow to cool for a few minutes.

4. In a small bowl whisk the egg yolks and then whisk in 1 tablespoon of the vinegar mixture. Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. Then, immediately start drizzling the melted butter in a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Set the sauce aside at room temperature.

5. With the lid closed as much as possible, sear the filets over direct high heat (230°C to 290°C) for 10 minutes, turning once. Continue grilling over indirect medium heat (180°C to 230°C) until the internal temperature reaches 135°F for medium rare, 5 to 8 minutes. Grill the asparagus and crab legs over direct medium heat (180°C to 230°C) for 6 to 8 minutes, turning once.

6. Remove the filets from the grill and allow to rest for 2 to 3 minutes. Remove the asparagus and the crab legs from the grill. Cut the asparagus into 5cm lengths and keep warm. Crack open the crab legs with a mallet or cut them open with kitchen shears and remove the meat.

7. To serve, place one filet on each plate and top with some of the asparagus and crab meat. Drizzle béarnaise sauce over the top.

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