Filet Mignon Oscar

Let’s hop in our way-back machine and check out this dish from the 70’s.  This dish is, by all definition, a classic, and for good reason.  Combining simple ingredients to make a complex dish, it remains one of the best ways to enjoy a steak in my opinion.

Try shaking this up, and feel free to experiment with it.  Veal, Chicken, Pork, even a grilled vegetable like eggplant, would be great prepared this way.

FILET MIGNON OSCAR
Makes 4 servings

4 each
1 bunch
1/2 pound
1 recipe
to taste
Steaks, Filet Mignon, 6 ounces each
Asparagus
Crab Meat, Lump
Hollandaise sauce
Salt & Pepper
  1. Begin by making the Hollandaise and set aside someplace warm.  (See below)
  2. Season and grill the filet steaks to desired doneness.
  3. While the steak is grilling, trim and blanch the asparagus in salted water for 2 minutes, or until al dente.
  4. Turn the broiler on high on your oven
  5. Place the steak on a baking sheet,  top with the lump crab meat (make sure to remove any bits of shell that is in the meat)
  6. Top with the Asparagus spears, then ladle about 2 ounces of Hollandaise on top of the steaks.
  7. Place in the top shelf of the broiler.  Do not close the oven, and watch closely.  Remove as soon as the hollandaise begins to just bubble.  This can be as brief as 30 seconds!
  8. Remove and serve with extra Hollandaise on the side.

 

CLASSIC HOLLANDAISE
Makes 8 ounces, about 4-6 servings

3 each
2 tablespoons
1/4 teaspoon
dash
4 ounces
Egg Yolks, large
Lemon Juice
Salt
Tabasco
Butter
  1. Melt your butter in a saucepan slowly, being careful not to bring to a boil.
  2. Set up a double boiler by bringing a small amount of water to a simmer, then using a metal bowl on top.  (be sure to use a towel or mitt to hold the bowl)
  3. Before placing the bowl on top of boiler, add the remaining ingredients and whisk together.
  4. Place the bowl over the boiling water and whisk the mixture rapidly, being careful not to cook the eggs (which happens at 135 degrees), so it may require removing the pan occasionally from the steam.
  5. Once the yolks are a creamy pale yellow, and stiffening slightly, very slowly add the butter in a very thin stream to create the emulsion, while continually whisking.
  6. Once you have finished adding all the butter, which should take about 2 minutes, adjust the flavor with salt, Tabasco (or white pepper) and if you prefer, lemon juice.

 

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2 Responses to Filet Mignon Oscar

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