Instructions: Cook meat; grill or broil, rare to well done. Heat sauce. Heat crab meat in a saucepan or microwave. Place asparagus and crab on top of tenderloin, pour hollandaise sauce over top and serve.

In top of double boiler, place the egg yolks and 1 part of the butter.

Over hot, but not boiling water, stir rapidly and constantly with a wooden spoon until the butter is melted. Then add the 2nd piece of butter and, as the mixture thickens and the butter melts, add the 3rd piece, stirring constantly. Do not allow the water over which the sauce is cooking to come to a boil. When the butter is melted and the sauce is well mixed, remove the pan from the heat and continue beating for at least 2 more minutes. Add lemon juice or vinegar and a pinch of pepper and salt.

Replace the saucepan over the hot but not boiling water for 1 or 2 minutes, beating constantly with the wooden spoon. Remove from the heat at once. Should the sauce curdle, immediately beat 1 or 2 Tablespoons boiling water, beating constantly, in order to rebind the emulsion.

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