4 8-oz. angus beef filet mignon
1 can lump crabmeat, water drained
1 tsp. lemon zest
1 tbsp. finely chopped shallots, divided
1 tsp. coarse kosher salt, divided
3/4 tsp. ground white pepper, divided
1/4 cup white wine vinegar
1/2 tsp. black peppercorns
1/2 cup water
3 egg yolks
1 cup clarified butter, warm
1 tbsp. lemon juice
optional garnish: minced fresh chives
In a small mixing bowl, combine crab meat, lemon zest, 1 tbsp. shallots, 1/4 tsp. salt and 1/4 tsp. white pepper. Refrigerate. In a saucepan, combine vinegar, remaining 2 tbsp. shallots and peppercorns. Boil until pan gets dry. Add water, cover and steep for 5 minutes. Strain, reserving liquid.
In a mixing bowl, whisk egg yolks with reserved liquid over simmering water. Cook while whisking constantly until eggs are thickened. Slowly add butter mixture to eggs, whisking constantly and pouring slowly until all butter is incorporated and sauce is thickened. Stir in lemon juice, 1/4 tsp. salt and 1/4 tsp. white pepper. Keep warm up to 2 hours while preparing steaks.
Remove crab mixture from refrigerator and preheat grill. Season steaks with additional salt and white pepper and grill to desired done-ness. Rest 5-10 minutes before topping with crabmeat and warm hollandaise. Serves 4.