Steak Oscar: My Indulgent Weeknight Treat - Taste Dessert

Ingredients

• 2 (6-8 ounce) Filet Mignon steaks, about 1 1/2 inches thick (Approximately 170-225g each)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon unsalted butter (14g)
• Salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed (Approximately 450g)
• 8 ounces lump crab meat, picked through for shells (Approximately 225g)
• 1 tablespoon lemon juice (15 ml)
• Pinch of paprika
• 1 cup Béarnaise Sauce (or store-bought, about 240ml) or:
• 4 large egg yolks
• 1 tablespoon white wine vinegar (15 ml)
• 1 tablespoon water (15 ml)
• 1/2 cup (1 stick) unsalted butter, melted and clarified (113g)
• 1 tablespoon finely chopped fresh tarragon
• Salt and freshly ground white pepper, to taste