How to make it

  • To make the Bearnaise Sauce:
  • 1. Combine the shallots, peppercorns, dried tarragon, vinegar, and wine. Reduce to sec. (Almost dry)
  • 2. Add the water to the reduction.
  • 3. Combine the reduction with the egg yolks in a stainless steel bowl. Whip over a bain-marie or double boiler until the yolks form ribbons and triple in volume. They should be light but firm.
  • 4. Add the clarified butter gradually, whipping constantly. Strain if necessary to remove any cooked egg particles.
  • 5. Add the chooped tarragon and chervil, adjust the seasoning to taste with salt.
  • For the Filets:
  • 1. Season the Filets with pepper. You should not salt a filet before cooking as salt draws the juice out of meat.
  • 2. You can grill the Filets over Med-High heat or saute them. 4 min. per side for Med-Rare.
  • 3. While the Filets are cooking steam the asparagus and heat the crab meat.
  • To plate: Season the Filet with Sea Salt , put Filet on plate, top with 2 ounces crab per Filet, 2 asparagus spears and 2 ounces Bearnaise Sauce.

Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    Made my mouth water just reading through the recipe. I'll be trying this for sure. 5 forks
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  • tnjazmyn 14 years ago
    I love Filet Oscar but have never attempted this at home! Awesome! I can not wait to try this!
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