The blended sauce should be the last thing you prepare, but follow the instructions to reduce the tarragon infused liquid ahead of time, which takes about 15 minutes. For timing purposes, you'll want the crabmeat prepped and asparagus roasted when the steaks are seared and ready to plate.
Multi-tasking is required to pull this off, or you could work with a partner to split up the tasks. This part of the dish was adapted from Serious Eats, which I've found to be a solid recipe. Bearnaise / Red Wine Demi Glace / Sauteed Mushrooms and Demi Horseradish Cream / Oscar Style 9.95 ADD (3) Grilled Shrimp 7.95 / (2) Pan Seared Scallops 12. It takes just a minute and is much less fickle than whisking clarified butter and egg yolks by hand. If you don't have sous vide equipment, you can sear the steaks in a heavy skillet and finish roasting in the oven.) For the Béarnaise sauce, I used an immersion blender, similar to how I'd make mayonnaise or hollandaise sauce. (If you're new to sous vide cooking, check out my guide first. The time the steaks cook in the sous vide bath also allows you to better focus on prepping the other components. I opted to cook the filet mignon using my sous vide machine, which produces a perfectly rare or medium-rare interior without any guesswork. Spoon sauce over meat, garnish with chives or parsley, and serve.Even though this is a classic dish, there are ways to take advantage of more modern technology in the kitchen to prepare it. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Keeping mixture at a steady simmer, return meat and accumulated juices to pan.Stir once or twice, then taste and adjust seasoning. Add some salt and a fair amount of pepper. Stir in mustard, Worcestershire and cream.
Cook, stirring occasionally, until tender, about 2 minutes. Wipe pan clean with towel add remaining butter over medium heat, with shallot or onion.When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet they should be about 1-inch thick.
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