5 pounds veal bones
2 carrots, chopped
1 yellow onion, chopped
2 cups Cabernet Sauvignon
2 stalks celery, chopped
1 leek, chopped (green parts only)
4 sprigs fresh thyme
4 tablespoons tomato paste
1 bunch parsley stems
1 teaspoon black peppercorns
1/4 cup chopped fresh tarragon leaves
1/4 cup dry white wine
1/4 cup tarragon vinegar
2 small shallots, minced
3 large egg yolks
4 ounces clarified butter, warmed
Dash of hot sauce
Kosher salt and freshly cracked black pepper
One 9-ounce steak, such as filet mignon
3 stalks asparagus, trimmed
1 ounce steak seasoning, such as Jeff Ruby's Steakhouse Seasoning
2 ounces shredded Alaskan red king crab or pasteurized canned lump crab
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