For the beurre blanc, place a sauté pan over medium heat. Add the wine, squeeze the juice from the lemon and then add whole lemon, minus the skin. Add the bay leaves, peppercorns and shallots. Reduce the mixture until there is almost no liquid in the pan. Whip in the cold butter a little at a time over low heat. Continue until all butter is incorporated and smooth. Season with salt and pepper. Strain the mixture and set aside the sauce until needed. Preheat oven to 475 degrees. Season raw filet with salt and pepper. Place a sauté pan over medium high heat and add oil. Sear the filet on each side until golden brown, about 4-5 minutes per side. Remove filet from pan and cook in the oven until desired doneness, about 4 minutes for medium-rare. Return the same sauté pan to medium heat and add the shallots and asparagus tips. Cook until the shallots are golden brown. Deglaze the pan with white wine, then add crabmeat, careful not to break up the chunks. Cook until crabmeat is warm throughout, then reduce heat and add 3 oz. of beurre blanc. Stir until sauce has warmed, then serve over the filet.moreless
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