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FILET OSCAR:
4 Petit Filet Mignon steaks (about 3 inches in diameter & 1-2 inches thick)
12 fresh asparagus spears
1 lb. lump crabmeat
Hollandaise Sauce (see recipe below or use your own)
1. Steam asparagus spears until bright green but still crisp (al dente). Set Aside
2. Sear steaks to medium rare, or desired doneness.
3. Place steaks on best china serving plate.
4. Heat crabmeat with a little butter and white wine.
5. Top each steak with the crabmeat mixture and asparagus spears, and drizzle with Hollandaise sauce.
6. Garnish with parsley on the side and paprika lightly sprinkled on top.
Serve with scalloped potatoes and salad.
HOLLANDAISE SAUCE:
1 stick real butter
2 egg yolks
juice of ½ lemon
⅛ tsp. white pepper to taste
⅛ tsp. salt
1. In sauté pan, cut up butter and mix in egg yolks and lemon juice over low heat until melted.
2. Continue cooking and whisking continuously over low heat until thickened.
3. Add white pepper and salt to taste. Add more lemon juice if needed.
4. Serve immediately. If sauce curdles, add one ice cube and reheat, whisking until smooth.
4 Petit Filet Mignon steaks (about 3 inches in diameter & 1-2 inches thick)
12 fresh asparagus spears
1 lb. lump crabmeat
Hollandaise Sauce (see recipe below or use your own)
1. Steam asparagus spears until bright green but still crisp (al dente). Set Aside
2. Sear steaks to medium rare, or desired doneness.
3. Place steaks on best china serving plate.
4. Heat crabmeat with a little butter and white wine.
5. Top each steak with the crabmeat mixture and asparagus spears, and drizzle with Hollandaise sauce.
6. Garnish with parsley on the side and paprika lightly sprinkled on top.
Serve with scalloped potatoes and salad.
HOLLANDAISE SAUCE:
1 stick real butter
2 egg yolks
juice of ½ lemon
⅛ tsp. white pepper to taste
⅛ tsp. salt
1. In sauté pan, cut up butter and mix in egg yolks and lemon juice over low heat until melted.
2. Continue cooking and whisking continuously over low heat until thickened.
3. Add white pepper and salt to taste. Add more lemon juice if needed.
4. Serve immediately. If sauce curdles, add one ice cube and reheat, whisking until smooth.
