Filets and Crab with Bearnaise Sauce | Red Meat Recipes | Weber MY
Keywords
- Weber
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Cooking tools:
- Grill
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- Whisk
- Mixing bowl
- Stove
- Measuring spoon
- Tongs
- Chef's knife
- Cutting board
- Plate
Ingredients
- 225 grams asparagus, tough ends removed
- extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- freshly ground pink peppercorns
- filets mignons, each about 225 grams and 4 centimeters thick, trimmed of excess fat
- 80 milliliters white wine vinegar
- water
- finely chopped shallot
- finely chopped fresh tarragon leaves
- large egg yolks
- 115 grams (1 stick) unsalted butter, melted
- precooked king crab legs, thawed
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