1 to 2 filet mignons
2 spears asparagus, blanched
2 oz crabmeat
3 oz Tony's Bearnaise sauce
pinch fresh parsley
Grill or broil the filet to desired temperature
Select two asparagus spears of about the same size, cut each in half and then split lengthwise, trying to ensure the pieces are about the same size.
While filet is cooking, place asparagus and crabmeat in a single layer in a pie tin. Heat thoroughly in a 400-degree oven for about 8-10 minutes
When the filet is cooked, remove and slice it in half, against the grain, and place each half on a plate.
Remove crabmeat and asparagus from oven and carefully place the four pieces of asparagus on top of each filet forming a squared design for the crab to rest on.
Place one ounce of crabmeat on top of the asparagus on each filet half.
Pour 1.5 ounces of bearnaise sauce over the top of each filet half.
Top each with a sprinkle of fresh chopped parsley.