Fillet Oscar

Steak:--
1 tbsp rice bran oil
1 tbsp butter
4 beef tenderloin steaks
SIDS SALT & PEPPER to taste
Bearnaise Sauce:--
¼ cup white wine vinegar
¼ cup dry white wine
¼ cup shallot, finely chopped
1 tbsp fresh tarragon
3 eggs yolks
110 g butter, cut into 8 pieces
½ tsp lemon juice
To Assemble:--
250 g crab, picked over for shells
500 g asparagus, blanched

Preheat oven to 190°C.
Steam the crab legs, place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water then place in the oven for 10-12 minutes.
Remove the meat from the crab legs. Place in a medium bowl and gently break up any overly-large pieces with your hands.
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.
Melt butter and oil over medium-high heat until very hot.
Pat the steaks dry and season both sides liberally with SIDS SALT & PEPPER to taste.
Place the steaks in the pan and sear 6 minutes, turning every 15 seconds then place the pan into the oven.
Cook to an internal temperature of 57.2°C (medium rare).
Remove from oven and 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 and 1 tsp SIDS SALT & PEPPER 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 ⅓ 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.
Top with additional Bearnaise sauce.