Oscar-Style Filet Mignon

From: Chef Jonathan Lane, Benny’s Chop House, Chicago. Yield: 1 serving.

8-oz. or 10-oz. USDA Prime beef tenderloin
3 oz. Alaska king crab
as needed, unsalted butter
3 pieces asparagus
3 oz. béarnaise sauce
(recipe follows)

Béarnaise Sauce:
1 Tbsp. shallot, chopped
3 black peppercorns, cracked

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