Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating.
Top with toasted, garlic-buttered panko breadcrumbs for a texture contrast. Keep the Béarnaise warm in a vacuum flask
Arrange asparagus, top with steak, then crab, and drizzle generously with Béarnaise. 3. Pro Tips for Success top with steak
Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking. Keep the Béarnaise warm in a vacuum flask
Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps
