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Preheat The Oven'S Broiler And Set The Oven Rack About 6 Inches From The Heat Source. Sprinkle The Filets With Salt And Pepper. In A Small Saucepan Over Low Heat, Melt 1/4 Cup Of Butter; Gently Stir In The Crab Meat, And Simmer While You Broil The Filets. Broil The Filets Until They Reach The Desired Stage Of Doneness; For Medium (Slightly Pink In The Center), Broil 10 To 12 Minutes On The First Side And 6 Minutes On The Second Side. Set The Filets Aside To Rest. Place A Steamer Insert Into A Skillet, And Fill With Water To Just Below The Bottom Of The Steamer. Cover, And Bring The Water To A Boil Over High Heat. Add The Asparagus, Recover, And Steam Until Just Tender, 2 To 6 Minutes Depending On Thickness. Whisk Bearnaise Sauce Mix With Milk In A Saucepan. Add 1/2 Cup Of Butter, And Bring The Sauce To A Boil Over Medium Heat, Whisking Constantly; Reduce Heat To A Simmer, And Whisk Until Sauce Has Thickened, About 1 Minute. To Assemble, Top Each Broiled Filet With Crab Meat, Then Half The Asparagus; Spoon Bearnaise Sauce To Taste Over The Asparagus.
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