Filet Oscar (Beef Tenderloin Medallions with Lump Crab, Bearnaise and Grilled Zucchini)

Ingredients

• 1/4 c champagne vinegar
• 1/2 c dry white wine
• 4 sprigs tarragon
• 1 small shallot, minced
• 1/2 tsp. whole black peppercorns
• 2 egg yolks
• 6 oz unsalted butter, such as Kerrygold
• 4 tbsp. butter
• 2 tbsp. olive oil
• 4 filet mignon steaks (about 6 oz. each)
• Kosher salt and finely ground black pepper, to taste
• 8 oz lump crabmeat, picked over for shell pieces
• 1 bunch asparagus, trimmed and grilled
• Finely chopped parsley, for garnish