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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.