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
1 Tbsp. shallot, chopped
3 black peppercorns, cracked
1 Tbsp. dried tarragon leaves
2 oz. tarragon vinegar
½ oz. white wine
1 oz. water
3 egg yolks
8 oz. clarified butter, warm
1 Tbsp. fresh tarragon
For Oscar-style filet mignon: Season beef with salt or pepper before cooking process begins. On a grill or in a sauté pan, grill or sear beef tenderloin for 10 to 12 minutes, to medium-rare filet.
For Alaska king crab: Purchase from your local fish monger. Remove crab from its shell and remove cartilage from crab. In a sauté pan over medium heat, warm the crab through in unsalted butter. Make sure the pan is on medium heat to avoid burning the butter.
In a saucepan, bring 2 qt. water to a boil. Drop asparagus into boiling water for 5 minutes. Remove from boiling water and set aside on a paper towel to absorb any water.
For béarnaise sauce: Combine shallots, peppercorn, dried tarragon and vinegar. Reduce in a saucepan by 98%. Add wine and water to reduction and strain through fine mesh. Combine strained reduction and egg yolks in a stainless steel bowl. Place bowl over a sauce pot of boiling water and whisk mixture until yolk mixture becomes thick with a ribbon-like look. Add clarified butter to yolk mixture slowly, whipping constantly until all butter is incorporated. Add chopped tarragon and adjust seasoning with salt.
To serve: Place asparagus in center of plate. Place cooked filet on top of asparagus. Top filet with butter-poached Alaskan king crab. Place béarnaise sauce over the top of the crab.
Photo: Courtesy of Benny’s Chop House