Filet Oscar Recipe

Filet Oscar

From tsehnert 15 years ago

The is one of the most elegant and flavorful ways to serve the prince of beef cuts. Very impressive plate appeal also.

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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" 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 15 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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tsehnert Lincoln, NE

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Reviewed by 2 people

Made my mouth water just reading through the recipe. I'll be trying this for sure. 5 forks

brianna in loved it