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Oscar Filet With Bearnaise Sauce

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Ingredients
For the tenderloin:
  Tenderloin steak 8 Ounce, trimmed (4 ounces each)
  Kosher salt To Taste
  Freshly ground pepper To Taste
  Asparagus spears 2 Medium
  Lump crab meat 3⁄4 Pound
  Chervil sprig 4 Medium
For the bernaise sauce:
  Water 1 Quart
  Egg yolks 1⁄4 Cup (4 tbs)
  Cider vinegar 1 Teaspoon
  Clarified butter 3⁄4 Cup (12 tbs)
  Tobasco 1 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Kosher salt 1 Teaspoon
  Tarragon leaves 2 Tablespoon, chopped finely
Directions

MAKING:
THE FILET OSCAR:
1)Trim the white tough base off each asparagus spear and cut the remaining green asparagus into 2 inch-long pieces.
2)Liberally season the steaks with kosher salt and pepper on all sides and char-grill to the desired degree of doneness.
4)In the final 4 minutes of the steaks cooking, steam the asparagus for 3 minutes until tender crisp. Add the crab to the side of the asparagus and heat for 1 additional minute.

THE BÉARNAISE SAUCE:
5)Place the water in a medium saucepan and bring to a boil. Reduce heat to low. This will be used to create a double boiler.
6)Warm the clarified butter to 140°F. This may be done in the microwave or the stove top and verified with thermometer.
7)In a stainless steel bowl, whisk the egg yolks with the vinegar until they are just combined.
8)Place the mixing bowl over the pan with hot water the base of the bowl should fit snugly into the pan and continually whisk the egg yolk mixture until it reaches the ribbon stage. For the exact smoothness of the ribbon stage please see the video.
9)Remove the bowl from the double boiler and slowly whisk in the warm butter in a slow, steady stream.
10)Season the sauce with the Tabasco, lemon, and salt. Taste and adjust as needed.

SERVING:
4)Divide the asparagus evenly in the center of four large heated dinner plates. Place the cooked steak over the asparagus and top the steak with even amounts of the crab. Drizzle the Béarnaise Sauce over the top of the crab meat so it flows over steak. Garnish top of steak with a fresh chervil sprig.

NOTE:
For the seared tuna and tomato salad please watch the video!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Searing
Ingredient: 
Tenderloin
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4
Try out some great appetizing recipes with this video that is really impressive. See this incredible video that shares three seared dishes prepared with tuna, crab and beef tenderloin filet and served with a delicious bearnaise sauce. The video is absolutely interesting with great techniques making it a must watch!

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