android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
circle-smallBrowse all Recipes

Recipe From from Weber's Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae

Filets and Crab with Bearnaise Sauce

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    11 to 13 min.

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    11 to 13 min.

the Ingredients

20151023095352 Row Redmeat 5
  • 225 grams asparagus, tough ends removed
  • extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • Rub
  • kosher salt
  • freshly ground pink peppercorns
  • freshly ground black pepper
  •  
  • filets mignons, each about 225 grams and 4 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil
  • Sauce
  • 80 milliliters white wine vinegar
  • water
  • finely chopped shallot
  • finely chopped fresh tarragon leaves
  • kosher salt
  • freshly ground black pepper
  • large egg yolks
  • 115 grams (1 stick) unsalted butter, melted
  •  
  • precooked king crab legs, thawed

Instructions

    Ingredients
    Instructions