Filets and Crab with Bearnaise Sauce | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 8 ounces/225 grams asparagus, tough ends removed
• 2 teaspoons extra-virgin olive oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pink peppercorns
• 1 teaspoon freshly ground black pepper
• 4 filets mignons, each about 8 ounces and 1½ inches thick, trimmed of excess fat
• Extra-virgin olive oil
• ⅓ cup/80 milliliters white wine vinegar
• 1 tablespoon water
• 1 tablespoon finely chopped shallot
• 1 tablespoon finely chopped fresh tarragon leaves
• ¼ teaspoon kosher salt
• 2 large egg yolks
• ½ cup/115 grams (1 stick) unsalted butter, melted
• 2 precooked king crab legs, thawed