Filet Oscar

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Filet Oscar

Serves 4

Complete your grilled filets with jumbo lump crab and creamy  
Hollandaise Sauce. Garnished with two asparagus spears, Filet Oscar makes such an impressive presentation for your dinner guests.

FILET OSCAR ASSEMBLY

4 center cut filets (6 ounces each)
coarse kosher salt and black pepper to taste
¼ cup Herb Garlic Butter
8 ounces jumbo lump crab meat
8 asparagus spears, washed, trimmed of tough ends, and steamed
¾ cup Hollandaise Sauce

Grill the center cut filets to the desired temperature.  Remove the filets from the grill and lightly tent with aluminum foil.  Working quickly, portion a ½ ounce scoop of Herb Garlic Butter each into four microwave-safe ramekins.  Heap 2 ounces of jumbo lump crab meat on top of the Herb Garlic Butter in each ramekin and microwave for 1 minute, until the crab is warm.  Place two spears of asparagus on top of each filet and invert the ramekin of warmed crab and butter on top of the steak and asparagus.  Top each Filet Oscar with about 2 tablespoons of warm Hollandaise Sauce and serve immediately. 

HERB GARLIC BUTTER

½ cup (1 stick) unsalted butter, softened
2 teaspoons minced fresh garlic
2 teaspoons chopped fresh parsley
½ teaspoon table salt
1 teaspoon lemon juice

In a small glass bowl, soften the butter in the microwave without melting it. Combine all the ingredients and mix well. Set aside.

HOLLANDAISE SAUCE

½ cup (1 stick) unsalted butter, melted
2 ounces water
3 egg yolks
⅛ teaspoon table salt
⅛ teaspoon white pepper
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 dashes Worcestershire sauce
2 dashes Tabasco sauce

Clarify the melted butter by skimming away any milk solids from the surface.  Place a glass or metal bowl over a simmering pot of water set on medium heat.  Whisk together the water, egg yolks, salt, pepper, lemon juice, vinegar, Worcestershire sauce, and Tabasco.  Keep whisking until the eggs thicken.  Be careful not to overcook the eggs.  While vigorously whisking, slowly pour a steady stream of melted butter into the cooked egg mixture.  Continue whisking about 4 minutes, until the sauce becomes creamy.  If it curdles, add a teaspoon of water to re-emulsify the sauce.  Keep warm and set aside.

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