2 sticks butter
2 shallots, minced
1/4 cup good white wine
1/4 cup champagne or white wine vinegar
1/4 chopped fresh tarragon leaves
3 egg yolks
2 cans crab meat, drained
4 steak filets

1. Melt all except 1 tablespoon butter in small saucepan.
2. In a medium saucepan, melt remaining 1 tablespoon butter. Add shallots and saute until translucent. Add wine, vinegar, and cook down to a syrup.
3. Slowly whisk in the eggs and then drizzle in the melted butter from the first sauce pan. Continuously whisk this mixture, as to not scramble the eggs. Stir in the tarragon and the crabmeat
4. In preheated grill pan, cook steaks according to your preference. Remove from pan and top with crab sauce.