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Tournedos Of Beef with Blackened Crabmeat with Bearnaise Sauce and Asparagus
For the Beef:
Two 3 oz beef tenderloin medallions
Kosher salt to taste
Fresh ground black pepper to taste
One teaspoon room temperature whole butter
For the Crabmeat:
One oz jumbo lump crabmeat
One tablespoon softened whole butter
One tablespoon Paul Prudhomme blackening spice
For the Asparagus:
Four peeled and blanched jumbo asparagus spears, tips only
Two tablespoons whole butter
Kosher salt to taste
Ground white pepper to taste
For the Sauce:
Four oz warm melted clarified butter
Three egg yolks
One teaspoon white wine
One teaspoon fresh chopped tarragon
Kosher salt to taste
Cayenne Pepper to taste
Juice of one lemon
Two teaspoon water
Method Bearnaise:
Prepare by reducing half the tarragon and white wine and hold.
Add water to egg yolks and cook over double boiler till velvety and thick.
Gradually whisk in butter
Stir in reduction. Add remaining tarragon and season to taste. Hold warm for service
Method Crabmeat:
Gently fold crabmeat into whole butter and blackening spice and hold till plating steaks.
Method Asparagus:
Peel and trim asparagus to desired length, cook in boiling salted water shock in ice water drain and hold till service.
Method Beef:
Season with salt and pepper, hold at room temperature till service.
To assemble dish:
Melt whole butter in heavy bottom sauté pan
until the butter sizzles but does not brown. Add beef and cook to desired doneness. Place on warm plate to hold warm.
Gently warm asparagus spears in butter and season, hold warm.
Carefully add crabmeat to a smoking hot cast iron skillet to blacken, don’t over mix
Plating:
Arrange beef on plate, top one filet with crabmeat, place asparagus spears in the middle and top the other filet with sauce garnish as desired
For the Beef:
Two 3 oz beef tenderloin medallions
Kosher salt to taste
Fresh ground black pepper to taste
One teaspoon room temperature whole butter
For the Crabmeat:
One oz jumbo lump crabmeat
One tablespoon softened whole butter
One tablespoon Paul Prudhomme blackening spice
For the Asparagus:
Four peeled and blanched jumbo asparagus spears, tips only
Two tablespoons whole butter
Kosher salt to taste
Ground white pepper to taste
For the Sauce:
Four oz warm melted clarified butter
Three egg yolks
One teaspoon white wine
One teaspoon fresh chopped tarragon
Kosher salt to taste
Cayenne Pepper to taste
Juice of one lemon
Two teaspoon water
Method Bearnaise:
Prepare by reducing half the tarragon and white wine and hold.
Add water to egg yolks and cook over double boiler till velvety and thick.
Gradually whisk in butter
Stir in reduction. Add remaining tarragon and season to taste. Hold warm for service
Method Crabmeat:
Gently fold crabmeat into whole butter and blackening spice and hold till plating steaks.
Method Asparagus:
Peel and trim asparagus to desired length, cook in boiling salted water shock in ice water drain and hold till service.
Method Beef:
Season with salt and pepper, hold at room temperature till service.
To assemble dish:
Melt whole butter in heavy bottom sauté pan
until the butter sizzles but does not brown. Add beef and cook to desired doneness. Place on warm plate to hold warm.
Gently warm asparagus spears in butter and season, hold warm.
Carefully add crabmeat to a smoking hot cast iron skillet to blacken, don’t over mix
Plating:
Arrange beef on plate, top one filet with crabmeat, place asparagus spears in the middle and top the other filet with sauce garnish as desired
