To Make the Blender Hollandaise:
Melt the butter in a small saucepan. Place yolks, lemon
juice and water in a blender and blend until smooth. With the motor
running, add the hot melted butter by droplets to the yolk mixture. Once
you've incorporated 1/2 cup of the butter, begin pouring in a thin stream
until all the butter is incorporated. Add the hot sauce and cayenne.
Remove sauce from blender and season with salt and pepper. Keep in a warm
place or in an insulated thermos until ready to serve.
To Make the Beef and Asparagus:
Bring a medium saucepan of salted water to a boil. Add
asparagus and cook until just tender, 3 to 4 minutes. Plunge into cold
water to cool, drain and pat dry. Set aside.
Preheat oven to 400 degrees F. Season beef with salt and pepper. Heat oil
in a large, heavy skillet over high heat. Add beef and sear on both sides
until nicely browned. Place in the oven and cook until beef reaches the
desired doneness, about 8 minutes for medium rare.
Meanwhile, melt 1 tablespoon of the butter in a small saucepan. Add
crabmeat and cook until warmed through. Heat the remaining tablespoon
butter in a small skillet and reheat asparagus. Season asparagus with salt
and pepper.
Finish and Serve:
Place two pieces of beef on each of four warmed dinner
plates. Top beef with two asparagus spears. Divide the crabmeat between
the plates, spoon warm hollandaise over beef and asparagus and garnish
with chopped parsley.
