Oscar steak with crab, hollandaise sauce and fried asparagus

Ingredients:

• 4 filet mignon steaks, 4 cm thick.
• 1 cup of ghee
• 2 tablespoons white wine vinegar
• 6 black peppercorns, crushed
• 3 sprigs of thyme
• 1 bay leaf
• 1 shallot, finely diced
• 2 large yolks
• Juice of half a lemon
• 5 tablespoons extra-virgin olive oil
• 2 Kamchatka crab legs, remove meat and cut into 2 cm pieces.
• 1 bunch asparagus, tough ends trimmed

Preparation:

1. Thinly slice half a small bunch of chives. Season the steaks generously with salt and let sit at room temperature for 20 minutes.
2. In a small saucepan, melt the clarified butter over low heat. In a small skillet, add the white wine vinegar, black peppercorns, thyme, bay leaf, a third of the shallot, and 2 tablespoons of water. Turn the heat up to high and cook until the liquid has mostly evaporated, about 5 minutes. Turn off the heat, then add 3-4 ice cubes and swirl the pan to completely melt the ice and cool the mixture.
3. Bring a small saucepan of water to a boil. Strain the shallot mixture into a large heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy.
4. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Reduce the heat to low. Whisk the eggs vigorously in a double boiler until they become foamy, fluffy, and begin to thicken slightly. Very slowly, a drop at a time, add the melted butter, whisking until the sauce has thickened but is still pourable; it should coat the back of a spoon. If the bowl becomes too hot or the eggs look like they're about to curdle, immediately remove the bowl from the heat and add an ice cube to cool the sauce, then return it to the double boiler. Season with salt to taste. If the sauce becomes too thick, you can add a little water to thin it. Remove the bowl from the saucepan, but keep the water in place for blanching the asparagus later.
5. Heat a large skillet over medium heat with 3 tablespoons of olive oil until shimmering. Add the steaks and cook, without stirring, until golden brown, 5-7 minutes. Flip and cook over medium heat until the internal temperature reaches 130°F (57°C), another 5 minutes. Remove the steaks from the oven and let them rest.
6. Remove most of the excess oil from the pan, then return it to medium heat. Add another third of the shallots, season with salt to taste, and splash a little water over the bottom of the pan to deglaze. Add the crabmeat and stir until heated through, 1-2 minutes.
7. Generously salt the boiling water. It should taste like sea water. Place a bowl of ice water nearby and generously salt it. Add the asparagus to the boiling water and cook until bright green and slightly tender, but still slightly crisp, 2-3 minutes. Immediately transfer the asparagus to the ice water and set aside.
8. Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil and the remaining shallot. Cook until translucent, 2-3 minutes. Add the asparagus and stir until heated through. Season with salt to taste.
9. To serve, transfer the steak to a plate and top with the crab meat. Drizzle with hollandaise sauce and sprinkle with green onions. Serve with asparagus.