Oscar-style filet mignon burger with crab, bearnaise and asparagus slaw

Partially freeze the filet, fat left on, about half an hour; cut to fit the grinder's feed tube and grind.

Season the loose ground meat with a little salt and pepper, mix, and shape loosely into two patties.

Cut the woody ends off the asparagus at an angle, then slice the spears on a severe angle.

Toss the asparagus with baby arugula, a little olive oil, a few drops of lemon juice, salt and pepper.

Strip and chop the tarragon; put some in a small pot with vermouth, white wine vinegar, minced shallot, salt and pepper.

Bring to a boil and reduce until only a couple of tablespoons of liquid remain; take off the heat.

Transfer to a blender and cool about 5 minutes.

Add three egg yolks, blend slowly, then pour in the melted butter about half at a time, then the rest, and blend on high until thickened.

Add the rest of the tarragon; return the sauce to the pot and keep just warm -- too much heat will break it; a double boiler is the proper way.

Oil the tops of the patties and cook a few minutes a side, flipping when the edges show done; season again before flipping.

Toast the bun.

Build: arugula-asparagus slaw on the bottom bun, both patties, lump crab, bearnaise, top bun.