4 filet mignons
1 c. crab meat
1 c. Bearnaise sauce, warmed

Saute the filets in butter or grill over charcoal until done. Mound the crab meat on top and pour the Bearnaise sauce over the crab meat.

You may purchase Knorr's Bearnaise mix or use the following recipe.

BEARNAISE SAUCE:

1/4 c. wine vinegar
1/4 c. dry vermouth
1/2 tsp. tarragon
1 tbsp. shallots, minced
Salt (to taste)
Pepper (to taste)
3 egg yolks
1 1/2 stick butter, melted

Boil vinegar, vermouth, tarragon and shallots until reduce to 2 tablespoons. Add salt and pepper. Blend egg yolks in a blender and then add the reduced mixture slowly. With the blenders on, add the hot melted butter in a stream. If too thick, add a few drops of water.