Blender Hollandaise:

1 1/2 cups (3 sticks) unsalted butter
4 large egg yolks
2 teaspoons lemon juice
2 teaspoons water
4 drops hot sauce
pinch cayenne

Beef and Asparagus:

16 medium asparagus spears, trimmed
8 pieces beef tenderloin, each about 1-inch thick
Kosher salt to taste
ground black pepper to taste
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup king crabmeat

Finish and Serve:

chopped parsley or chives for garnish

To Make the Blender Hollandaise:

Melt the butter in a small saucepan. Place yolks, lemon juice and water in a blender and blend until smooth. With the motor running, add the hot melted butter by droplets to the yolk mixture. Once you've incorporated 1/2 cup of the butter, begin pouring in a thin stream until all the butter is incorporated. Add the hot sauce and cayenne.

Remove sauce from blender and season with salt and pepper. Keep in a warm place or in an insulated thermos until ready to serve.

To Make the Beef and Asparagus:

Bring a medium saucepan of salted water to a boil. Add asparagus and cook until just tender, 3 to 4 minutes. Plunge into cold water to cool, drain and pat dry. Set aside.

Preheat oven to 400 degrees F. Season beef with salt and pepper. Heat oil in a large, heavy skillet over high heat. Add beef and sear on both sides until nicely browned. Place in the oven and cook until beef reaches the desired doneness, about 8 minutes for medium rare.

Meanwhile, melt 1 tablespoon of the butter in a small saucepan. Add crabmeat and cook until warmed through. Heat the remaining tablespoon butter in a small skillet and reheat asparagus. Season asparagus with salt and pepper.

Finish and Serve:

Place two pieces of beef on each of four warmed dinner plates. Top beef with two asparagus spears. Divide the crabmeat between the plates, spoon warm hollandaise over beef and asparagus and garnish with chopped parsley.