A luxurious steak dish topped with crab meat, asparagus, and a rich Béarnaise sauce. Perfect for a special occasion or an indulgent dinner.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 12 spears asparagus
- 4 beef filet mignon
- 1 tsp black pepper
- 100 g butter
- 200 g crab meat
- 3 egg yolks
- 2 tbsp olive oil
- 1 tsp salt
- 2 shallots
- 1 tbsp tarragon
- 2 tbsp white wine vinegar
Directions
Step 1
Preheat your oven to 200°C (392°F).
Step 2
Season the filet mignons with salt and black pepper.
Step 3
Heat the olive oil in a skillet over medium-high heat and sear the steaks on both sides until browned.
Step 4
Transfer the steaks to an oven-safe dish and finish cooking in the preheated oven for about 10 minutes, or until desired doneness.
Step 5
While the steaks are in the oven, steam the asparagus spears until tender.
Step 6
In a small saucepan, melt the butter over low heat.
Step 7
In a separate bowl, whisk together the egg yolks and white wine vinegar.
Step 8
Slowly add the melted butter to the egg yolk mixture, whisking constantly to create a Béarnaise sauce.
Step 9
Stir in the minced shallots and chopped tarragon.
Step 10
Once the steaks are done, top each one with crab meat and steamed asparagus.
Step 11
Drizzle the Béarnaise sauce over the top and serve immediately.