Recipe

Filet Oscar Recipe

	Tsehnert / All my dishes 5 months, 3 weeks ago The is one of the most elegant and flavorful ways to serve the prince of beef cuts. Very impressive plate appeal also. Prep:20m Cook:40m Servings:4	Tsehnert
	beef asparagus crab bearnaise elegant

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Ingredients

4 Filet Minons

8 Asparagus spears

1/2 lb lump Crab meat (fresh if possible)

salt and pepper to taste

For the Bearnaise Sauce

1/2 TBSP chopped Shallots

1/4 tsp fresh cracked Peppercorns

1/2 TBSP dried Tarragon leaves

11/2 ounces Tarragon vinegar

11/2 ounces Dry white wine

3 Egg yolks

6 ounces Clarified butter, warm

1 TBSP chopped, fresh Tarragon

1/2 TBSP Fresh Chervil (optional)

Directions

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.

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