Filets and Crab with a Béarnaise Sauce
Source: Webber

Even if you’ve never made a béarnaise 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.


1/2 pound asparagus, tough ends removed
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon freshly ground pink peppercorns
1 teaspoon freshly ground black pepper
Extra-virgin olive oil
4 filets mignon, about 6 ounces each and 2 inches thick

Put the asparagus on a plate or platter. 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. Lightly brush or spray both sides of the filets with the olive oil. Season with the salt and pepper mixture. Allow the filets to stand at room temperature for 20 to 30 minutes before grilling.

For the sauce:

1/3 cup white wine vinegar
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh tarragon, divided
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 egg yolks
1 stick unsalted butter, melted
2 king crab legs, pre-cooked (thawed, if frozen)



Meanwhile, make the sauce: In a small saucepan combine the vinegar, shallots, 1/2 tablespoon of the tarragon, salt, and pepper along with 1 tablespoon water. Bring to a simmer over medium heat and continue cooking until the mixture is reduced to 3 tablespoons. Remove from the heat and allow to cool for a few minutes.


In a small bowl whisk together the egg yolks. Whisk 1 tablespoon of the vinegar mixture into the eggs. Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. 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. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Set the sauce aside at room temperature.


Sear the filets over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 5 to 8 minutes. 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. Remove the asparagus and the crab legs from the grill. Cut the asparagus into 2-inch lengths and keep warm. 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. Drizzle béarnaise sauce over each plate.


Makes 4 servings.