8 asparagus spears
1/2 pound lump crabmeat (fresh, if possible)
Lawry's seasoned salt
Salt and pepper
For the Barnaise Sauce:
1/2 tablespoon shallots
1/4 teaspoon fresh cracked peppercorns
1/2 tablespoon dried tarragon leaves
1 1/2 ounces tarragon vinegar
1 1/2 ounces dry white wine
3 egg yolks
6 ounces clarified butter, warm (2 sticks)
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh chervil (optional)
For the Barnaise Sauce: Combine the shallots, peppercorns, dried tarragon, vinegar and wine in a small pot over medium heat. Let reduce until the liquid is almost gone. Combine reduction with the egg yolks in a stainless steel bowl. Whip over a bain-marie or double boiler until the yolks form ribbons and triple in volume. They should be light but firm. Add clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles. Add the chopped tarragon and chervil, adjust the seasoning to taste with salt.
For the Filets: Season with pepper. You should not salt a filet before cooking as salt draws the juice out of meat. Grill filets over medium-high heat or saut them 4 minutes per side for medium-rare. While the filets are cooking, steam the asparagus and heat the crab meat.
To plate, season the filets with salt and put on a plate. Top each filet with 2 ounces of crab, 2 asparagus spears and 2 ounces of barnaise sauce.