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 tablespoon butter
½ yellow onion, minced
½ cup unsalted shelled pistachios
½ teaspoon red pepper flakes
20 Brussels sprouts, leaves separated
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese (optional).

Assorted doughnut holes
Large foam cone
1 quart strawberries, halved with green still on
Toothpicks
Ivy, not poisonous, washed

1. Using the toothpicks, arrange the doughnut holes and the strawberries (cut side out) to cover the cone. String the ivy around the food for decoration.

1. In a large skillet, heat butter. Add the onions and sauté until transparent.
2. Add pistachios and red pepper flakes and sauté about 3 minutes.
3. Toss in the Brussels sprouts and cook until they become bright green and slightly tender, about 5 minutes, adding lemon juice after 2 minutes. Season with salt and serve. If using the parmesan cheese, sprinkle over the salad just before serving.

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.