Capital Grille Recipe
1 tablespoon olive oil
1 tablespoon butter
4 beef tenderloin steaks
sea salt and cracked black pepper
1/4 cup white wine vinegar
1/4 cup dry white wine
1/4 cup shallot, finely chopped
1 tablespoon fresh tarragon
3 eggs yolks
1 stick butter, cut into 8 pieces
1/2 teaspoon lemon juice
8 ounces lump crab, picked over for shells
tips from 1 lb asparagus, blanched
To cook the crab: Preheat oven to 375 degrees. Steam the crab legs, place the king crab legs in a loose fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Remove the meat from the crab legs. Place in a medium bowl.Gently break up any overly-large pieces with your hands.
To blanch the asparagus tips: Bring a small pot of salted water to boil. Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green. Remove and immediately place in a bowl of ice water to stop cooking. Drain and add to the crab.
To cook the steaks: Melt butter and olive oil over medium high heat until very hot. Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper. Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven. Cook to an internal temperature of 135 degrees (medium rare). Remove from oven. Tent with foil while you finish the sauce.
To make the Bearnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons. Strain through a fine mesh sieve set into a medium bowl, pressing on and then discarding solids. Whisk the yolks into the vinegar mixture. Set bowl over a double boiler and cook until hot. Whisking constantly until yolks have thickened slightly. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).Keep warm, if necessary, by leaving it on the double boiler but make sure to turn off the heat.
To assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat. Plate the steaks and top with a generous portion of the crab-asparagus mixture.
Labels: Capital Grille