Yield: 3 Cups


Bearnaise Aioli                       

• 2oz Dried Tarragon
• 2oz Shallot (Minced)
• 1 cup Red Wine Vinegar
• 3 Garlic Clove
• 1 Lemon (Juiced)
• 10 Dashes of Tabasco
• 8 Egg Yolks
• 2 Cups of Oil
• Salt & Pepper to Taste

1. Heat a saucepan over medium-high heat and add the red wine vinegar, tarragon, & minced shallot. Bring to a simmer and cook until it’s reduced by half or more.
2. Set aside and let cool.
3. Separate 8 yolks from eggs.
4. Using a food processor add tarragon mix, egg yolks, lemon juice, tabasco, pinch of salt and pepper. Turn on food processor and add oil slowly until the mixture thickens. Add water if Aioli is too thick.
5. Add salt and pepper to taste and serve.

Port Marinated Tenderloin 

• 1 Lbs. Beef Tenderloin (trimmed)
• 2 oz Dijon Mustard
• 1 Cup Port Wine
• 2oz Sherry Vinegar
• 1 tsp Dried Thyme
• 1 tsp Black Pepper
• Salt and Pepper to Taste

1. Heat sauté pan with oil on medium heat. While pan is heating up cover tenderloin in Dijon mustard salt and pepper.
2. Once pan is hot add the tenderloin and brown on sides.
3. Cool tenderloin.
4. While the tenderloin cools, in a bowl mix together port wine, sherry vinegar, dried thyme and black pepper.
5. Slice tender loin very thin about 1/2 in cuts and add to port mixture.
6. Marinade tenderloin at least 30 minutes.
7. After 30 minutes heat a sauté pan with oil and add slice of tenderloin and season. Do not over crowd pan. Only cook for 30 seconds per side.

Asparagus Slaw

• ½ Lbs. Green Asparagus
• ½ Lbs. White Asparagus
• ½ Lbs. Purple Asparagus
• 2 TBSP Olive Oil
• ½ Lemon (Juice)
• 1 TSPS Honey
• Salt and Pepper to Taste

1. Heat a small pot of water, add salt & bring to a boil.
2. While water heats up using a julienne vegetable peeler and peel asparagus into a bowl.
3. Grab a different bowl with ice water.
4. Once asparagus are peeled add them to boiling water for 30 second and remove from boiling water. Add them to ice water to shock asparagus.
5. Strain water from shocked asparagus and let dry.
6. In a bowl mix together oil, honey, lemon, salt, pepper and asparagus until combined.

Poached Lump Crab

• 1 Can Lump Crab
• 1 Lemon (Juice)
• Salt and Pepper to Taste
• 1 Lbs. Clarified Butter

1. Open can of lump crab and dried. Add crab to bowl.
2. Add lemon juice, salt, pepper and mix gently to keep lump crab from falling apart. Let crab marinate for 30 minutes.
3. Warm up clarified butter at medium to low heat. Once hot add crab and bring to desired temperature and remove.

Assembly:

1. Toast Brioche Slider Bun with butter until golden.
2. Spread Bearnaise Aioli on buns.
3. On bottom bun add 1 piece of tenderloin, then add hot lump crab, top with asparagus slaw and add top bun.
4. Serve.