Oscar -

Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking.

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 Pat steaks dry and season heavily with salt

Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating. Pat steaks dry and season heavily with salt