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Recipe : *** Filets Mignons And Crab With A Bearnaise Sauce

Filets Mignons And Crab With A Bearnaise Sauce
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 20
  • Price
    High budget
  • Rate:
             
 
Even if you've never made a bearnaise sauce before, our recipe will walk you through it with grace. The trick is to thicken the egg yolks in the reduced vinegar mixture over very low heat so that they doN°t scramble and add the butter slowly - in a thin stream - so it has a chance to emulsify with the yolks.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Bearnaise, Bearnaise sauce, Crab, sauce, butter, egg, vinegar, tea

Recipe's Ingredients

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  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoons kosher salt
  • ¼ teaspoons freshly-ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly-ground pink peppercorns
  • 1 teaspoon freshly-ground black pepper
  • extra-virgin olive oil
  • 2 king crab legs precooked (thawed, if frozen)
  • 1/3 cup white wine vinegar
  • 1 tbl finely-chopped shallots
  • 1 tbl finely-chopped fresh tarragon divided
  • ¼ teaspoons kosher salt
  • 2 egg yolks
  • 1 stk unsalted butter melted
  • 250 g asparagus tough ends removed
  • 700 g filets mignon, beef

  • Recipe preparation steps

  • 1
    Put the asparagus on a plate or platter.
  • 2
    Drizzle the olive oil over the asparagus and season with the salt and pepper.In a small bowl mix together the salt with the pink peppercorns and black pepper.
  • 3
    Lightly brush or spray both sides of the filets with the olive oil.
  • 4
    Season with the salt and pepper mixture.
  • 5
    Allow the filets to stand at room temperature for 20 to 30 minutes before grilling.
  • 6
    Meanwhile, make the sauce : In a small bowl whisk together the egg yolks.
  • 7
    Whisk 1 tablespoon of the vinegar mixture into the eggs.
  • 8
    Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth.
  • 9
    Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard.
  • 10
    Then, immediately start drizzling the melted butter in a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise.
  • 11
    If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down.
  • 12
    Set the sauce aside at room temperature.Sear the filets over Direct High heat for 10 minutes, turning once halfway through grilling time.
  • 13
    Continue grilling over Indirect Medium heat until the internal temperature reaches 135 degrees for medium rare, 5 to 8 minutes.
  • 14
    Grill the asparagus, and crab legs over Direct Medium heat, for 6 to 8 minutes, turning once halfway through grilling time.Remove the filets from the grill and allow to rest for 2 to 3 minutes.
  • 15
    Remove the asparagus and the crab legs from the grill.
  • 16
    Cut the asparagus into 2-inch lengths and keep warm.
  • 17
    Crack open the crab legs with a mallet or cut them open with kitchen shears and remove the meat.To serve, place one filet on each plate and top with some of the asparagus and crab meat.
  • 18
    Drizzle bearnaise sauce over each plate.
  • Ready !