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Add the carrots and onion to the roasting pan and cook on the stove over medium heat until caramelized, about 10 minutes. Add the Cabernet Sauvignon and cook, scraping up any brown bits from the bottom of the roasting pan with a wooden spoon, until slightly reduced.
Add the celery, leek, thyme, tomato paste, parsley stems, peppercorns, carrot mixture and 1 1/2 gallons water to the stock pot. Bring to a boil, reduce the heat to a light simmer and cook until reduced by half, 8 to 10 hours. Strain through a fine-mesh strainer into a large saucepan. Cook over medium heat until the sauce is reduced and coats the back of a spoon, 30 to 45 minutes.
For the bearnaise sauce: Combine the tarragon, wine, vinegar and shallots in a small saucepan over medium-high heat. Bring to a simmer and cook until reduced by half, 10 to 15 minutes. Remove from the heat and set aside to cool.
Add the yolks and cooled bearnaise reduction to a blender. With the blender running, add one-third of the butter in a slow and steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter.
Add the hot sauce, season with salt and pepper and set aside in a warm spot to hold the sauce.
For the steak and asparagus: Take the steak out 30 minutes before cooking.
Bring a small pot of salted water to a boil. Boil the asparagus just until tender and plunge into an ice bath to stop the cooking. Transfer the asparagus to a plate lined with a paper towel.
Preheat the grill to high heat.
Season the steak with the steak seasoning. Grill the steak 4 to 5 minutes per side or medium rare, or to the desired temperature. Let rest off the heat for 5 minutes.
To serve: Pour 1/4 cup of the veal demi-glace in the center of a 10-inch round plate. Reserve the remaining sauce for another use. Place the steak in the center of the demi-glace and top with the asparagus. Top with 2 ounces of the crab and 1/4 cup of the bearnaise sauce.