Petite Oscar Filet

To prepare the nage, bring vegetable stock to a boil. While waiting for stock to boil, slice butter into small pieces. When stock begins to boil, remove from heat. Slowly incorporate butter, 1 tablespoon at a time, while whisking or using immersion blender. Pour half of the nage into a large sauté pan. Pour the other half into a small pot. Put them both on the stove on low heat. Do not boil.

Add crab meat to small pot. Cook until crab meat is warm throughout. Trim the bottoms of the asparagus and poach them in the large sauté pan until tender.

Prepare filet mignon by seasoning with salt/ pepper. Cook on the grill on high heat until steaks reach desired internal temperature. To serve, place filet on asparagus spears, top with crabmeat and Béarnaise sauce.

Béarnaise Sauce

Start by tempering egg yolks with lemon juice in a medium sized bowl using a double broiler. This is done by placing the bowl over a pot of hot water and stirring yolks constantly until they start to thicken/ change in color. Remove mixture from heat and slowly whisk in clarified butter, creating an emulsification. If mixture becomes too thick, add a few drops of hot water to thin. Finish by whisking in salt, pepper, tarragon, cayenne, and Worcestershire sauce. Serve immediately.