Sorry for the delay. Here is the recipe:
2 sticks + 1 tbsp butter
1 shallot, minced
Salt and pepper
2 tbsp white wine or champagne vinegar
2 egg yolks
1 tbsp fresh lemon juice
1 tbsp fresh tarragon
Melt 1 tbsp Butter in small saucepan, add shallot, vinegar, and salt and pepper. Reduce heat and cook until translucent, about 5 min. Transfer to small bowl and set aside.
Melt the rest of the butter in saucepan until butter is foamy. Transfer to measuring cup (with pour spout).
Combine egg yolks, lemon juice, and 1 tbsp water into dry blender. Puree until smooth. With blender still running, slowly add melted butter (discard the solids at the bottom (or, add to cauliflower mash like I did)). Continue blending until smooth and creamy (~2 mins). Transfer to small bowl. (Pro tip: use a small metal bowl and create a double boiler to hold warm while you’re cooking everything else). Add shallot reduction, tarragon and crab and mix well. Stir often to prevent it from cooking.
Steaks: Cook your steak however you like. I’m not your boss.
Asparagus: I tossed the Spears with a bunch of avocado oil, salt, pepper, and a squeeze of lemon and roasted on a cookie sheet for 8 mins at 400°
Cauliflower Mash: Chop a head of cauliflower into bite size florets and steam until soft. Add to food processor or blender along with a tbsp of butter, 1 tbsp of sour cream, 1/2 tsp garlic powder, and salt and pepper to taste. Blend that f*cker till it’s smooth af.
Plate steak, top with asparagus spears, cover with bearnaise. Serve alongside Cauliflower Mash. Impress your date. Thank me later. ~~~~