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1
Preheat the oven to 450 degrees F.
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2
For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend.
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3
Add the lemon juice and blend for several seconds.
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4
With the blender on, slowly drizzle in the melted butter.
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5
Turn off the blender, add in a little salt and cayenne and whip it again until combined.
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6
Add the chopped tarragon and pulse.
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7
Set aside.
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8
For the steak: Generously salt and pepper both sides of the steaks.
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9
Heat an ovenproof skillet over medium-high heat.
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10
Add the butter and olive oil.
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11
When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
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12
Place the skillet in the oven to finish cooking the steaks.
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13
Cook until medium rare, 4 to 5 minutes.
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14
Cover loosely in foil and allow to rest for 5 minutes.
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15
For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper.
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16
Roast for 5 to 10 minutes.
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17
For the shrimp: Melt the butter in a pan over medium-high heat.
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18
Add the shrimp and saute until pink and dark golden brown.
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19
Sprinkle on some salt and pepper.
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20
Set aside.
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21
Place each filet steak on a plate and place three to four asparagus spears on top.
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22
Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.
