Oscar Filet Mignon with Hollandaise Sauce

Instructions

• Step 1: For crab topping: In a small mixing bowl, combine crab meat, lemon zest, shallot, and 1 teaspoon Ben’s Heffer Dust, and refrigerate.
• Step 2: For hollandaise sauce: In a blender: combine egg yolk, lemon juice, salt, pepper, and Ron’s Screamin' Pig Rub. Pulse blender for a few seconds to combine all ingredients.
• Step 3: Heat butter in a saucepan in recteq until melted butter reaches 185°F. With blender on low speed, drizzle melted butter into the blender through the top. 
• Step 4: Blend for 1-3 minutes; consistency should be thick and color should be pale yellow. Keep hollandaise warm while cooking steaks.
• Step 5: For steak: Season steaks with Ben’s Heffer Dust and grill to desired doneness (about 5-8 minutes a side: 130°F -135°F internal).
• Step 6: Top steak with about 1-2 ounces of crab mixture about 5 minutes before removing from recteq. Allow to rest before topping with warm hollandaise.