From: Chef Jonathan Lane, Benny’s Chop House, Chicago. Yield: 1 serving. 8-oz. or 10-oz. USDA Prime beef tenderloin 3 oz. Alaska king crab as needed, unsalted butter 3 pieces asparagus 3 oz. béarnaise sauce (recipe follows) Béarnaise Sauce: 1 Tbsp. shallot, chopped 3 black peppercorns, cracked 1 Tbsp. dried tarragon leaves 2 oz. tarragon vinegar ½ oz. white wine 1 oz. water 3 egg yolks 8 oz. clarified butter, warm 1 Tbsp. fresh ...

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