Heat oil in a medium-size skillet over medium-high heat. Season beef and catfish fillets with salt and pepper.
Sear beef for 2 minutes, on each side, or until cooked to your preferred temperature. Sear catfish for 3 minutes per side. Remove each, and let rest.
Add asparagus to hot skillet; then sprinkle with salt and pepper, and sauté for 3 minutes.
Dill Hollandaise:
Combine egg yolk, wine and lemon juice in a bowl, and place over a hot water bath. Whisk, and cook until it forms a figure 8 ribbon.
Slowly add hot clarified butter while whisking. If sauce gets too thick, whisk in a few drops of warm water.
When all butter is emulsified, season with salt and liquid pepper; stir in dill, and spoon over fillets.
Serves 2