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

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
  • 2 teaspoons extra-virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Rub

  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pink peppercorns
  • 1 teaspoon freshly ground black pepper
 
  • 4 filets mignons, each about 225 grams and 4 centimetres thick, trimmed of excess fat
  • Extra-virgin olive oil

Sauce

  • 80 millilitres white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped fresh tarragon leaves
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 large egg yolks
  • 115 grams (1 stick) unsalted butter, melted
 
  • 2 precooked king crab legs, thawed

Special Equipment

  • kitchen shears

Instructions

  • 01 Lightly coat the asparagus with the oil and season evenly with the salt and pepper.
  • 02 In a small bowl mix the rub ingredients. Lightly brush both sides of the filets with oil and season evenly with the rub. Allow the filets to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 04 In a small saucepan combine the vinegar, water, shallot, tarragon, salt and pepper. Bring to a simmer over medium heat on the stove and continue cooking until the mixture is reduced to 3 tablespoons. Remove from the heat and allow to cool for a few minutes.
  • 05 In a small bowl whisk the egg yolks and then whisk in 1 tablespoon of the vinegar mixture. Whisk the egg mixture into the remaining vinegar mixture in the saucepan and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. Immediately start drizzling the melted butter in a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Scrape the sauce into a small bowl and set aside at room temperature.
  • 06 Brush the cooking grates clean. Grill the filets over direct medium heat, with the lid closed, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once or twice (if flare-ups occur, move the filets temporarily over indirect heat). At the same time, grill the asparagus and crab legs over direct medium heat until the asparagus is crisp-tender and the crab is heated through, 6 to 8 minutes, turning once or twice.
  • 07 Remove everything from the grill and let the filets rest for 3 to 5 minutes. Cut the asparagus into 5 centimetre lengths and keep warm. Cut open the crab legs with kitchen shears and remove the meat.
  • 08 To serve, place one filet on each plate and top with some of the asparagus and crabmeat. Drizzle Béarnaise sauce over the top.
Ingredients
Instructions