INGREDIENTS:

HOLLANDAISE DIRECTIONS:

1. Set a double boiler on the stove over medium-high heat. Allow the bottom pot to boil.
2. Place the egg yolks into the double boiler, whip continuously until the egg yolks change from a bright vibrant yellow to a pale yellow and mayonnaise-like consistency.
3. Remove from heat.
4. Add wine, lemon juice, salt, Tabasco, white pepper, and Worcestershire while continuing to whip the mixture.
5. Very slowly, drizzle the butter into the mixture until emulsified (thickened) as not to break the hollandaise. (Adding the butter too quickly into the egg yolk mixture will cause the hollandaise to break).

GRILLING A MEDIUM RARE – MEDIUM STEAK WITH DIAMOND GRILL MARKS:

1. Preheat grill to medium-high.
2. Prior to grilling, season the steaks with seasoning, not butter.
3. Place the steak, season side down pointing the steak at the ‘ten o’clock’ angle. Brush the top with butter and season liberally.
4. Leave alone for 3 minutes.
5. Turn the steak over and place back onto the grill facing the ‘two o’clock’ angle. Leave the steak alone for 3 minutes. Brush with butter and seasoning again.
6. When it’s time to flip the steak over, start the ‘ten-to-two’ angle process again leaving the steak alone for 3 minutes per turn. Brush and season the steak when turning.
7. Every time you flip or turn the steak, baste with clarified butter and re-season.

ASPARAGUS & CRAB DIRECTIONS:

1. While the steaks are grilling, bring a medium sized saucepan of water to a boil.
2. Using a sharp knife, cut approximately 2-3 inches off the bottom of the asparagus stalks.
3. Place the asparagus into the boiling water for 3 minutes.
4. Drain asparagus and place in an ice bath to stop the cooking process.
5. Once chilled, drain and reserve for service.
6. Just prior to serving, quickly sauté the asparagus in ˝ oz. of canola oil over medium-high heat to reheat the vegetable.
7. In same pan, place crab meat in the same pan to heat throughout.

TO BUILD THE PLATE:

1. Place the warmed asparagus on a serving plate.
2. Place the Filet on the asparagus
3. Add the crabmeat atop the filet
4. Drizzle the hollandaise over the crabmeat.
5. Enjoy!