Eight 3- to 4-ounce tournedos of beef
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 teaspoons butter
2 tablespoons chopped shallots
1 tablespoon minced garlic
1 cup dry red wine, such as cabernet sauvignon
Salt and white pepper
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 pound jumbo lump crabmeat, picked for shells and cartilage
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
1 teaspoon minced garlic
1 pound baby kale
Salt and pepper
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