Preparation Steps

• Preheat your oven to 400°F (200°C). Rub the filet mignon slices with olive oil, salt, and black pepper.
• Heat a large oven-safe skillet over medium-high heat. Sear the steaks for 2 minutes per side. Transfer the skillet to the oven and roast until desired doneness, about 6-8 minutes for medium-rare.
• In a pot of boiling water, blanch asparagus for 2-3 minutes until tender-crisp. Drain and set aside.
• Melt butter in a small saucepan over low heat. In a blender, combine egg yolks, lemon juice, tarragon, white wine vinegar, and a pinch of salt. Blend and slowly add melted butter until sauce thickens.
• Top each steak with asparagus and a portion of crab meat. Drizzle with Béarnaise sauce before serving.