2 king crab legs, meat removed
1/4 cup mayonnaise
1 bunch chives, finely chopped
Kosher salt and freshly ground black pepper
1 lemon, juiced
One 1 1/4-pound beef tenderloin, trimmed of silver skin
6 to 8 thin asparagus, ends trimmed
Canola oil, for searing
8 ounces Yukon gold potatoes
Canola oil, for frying
1/2 bunch rosemary
Flaky sea salt and freshly ground black pepper
1/4 cup champagne vinegar
1/4 cup dry white wine
2 medium shallots, minced
1 bay leaf
1 bunch tarragon
3 egg yolks
1 stick butter, melted
Salt and freshly ground black pepper
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