Ingredients

1 large bunch asparagus 4 (5-ounce) filets mignon Kosher salt and freshly cracked pepper to taste 2 tablespoons extra-virgin olive oil 1/4 cup (1/2 stick) unsalted butter 4 garlic cloves, chopped 1 pound jumbo lump crab meat 1 cup Barnaise Sauce (see below) FOR BEARNAISE SAUCE: 2 tablespoons tarragon vinegar 2 tablespoons dry white wine 1/4 cup finely chopped shallots 1/4 teaspoon ground black pepper or to taste 1 tablespoon finely chopped fresh tarragon leaves, divided 3 egg yolks 1/2 cup (1 stick) unsalted butter, room temperature Salt and pepper to taste

Description

Preheat Oven To 375 Degrees. Bring A Pot Of Water To Boil. Blanch Asparagus And Set Aside. Season Beef With Kosher Salt And Cracked Black Pepper. Heat Olive Oil In A Cast-iron Or Other Heavy Skillet. Sear Filets For 3 Minutes On Each Side. Transfer Filets

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