I could call it Filet Oscar, but Sweden’s King Oscar II, for whom Veal Oscar is named, might roll over in his grave!
In this recipe, I used a 2-inch thick Prime Filet Mignon. However, you could use any tender cut of beef, like a good sirloin, ribeye heart, or think cut tenderloin…just the cooking time of the meat will vary. The thick cut I used required pan-searing then finishing it in a 375F oven for about 10 minutes. I tempted it at 135F.
- 6-8 thin asparagus spears, thick ends trimmed, blanched for 4 minutes then cooled quickly in ice water
- 6-8 ounces of King crab legs
- 8 ounce filet mignon
- Extra virgin olive oil
- Kosher salt and fresh ground black pepper
- 2 tbsp of fresh chopped tarragon or 1 tbsp of dried
- 4 tbsp of shallots, thin sliced, divided
- 1 tsp of garlic, thin sliced
- 2 tbsp of white wine vinegar
- 2 tbsp of dry white wine like chardonnay
- 3 egg yolks
- 1/2 cup of unsalted butter (1 stick), melted, plus 4 tbsp, divided
- 1 tbsp fresh lemon juice
- 1/4 cup red wine like Cabernet Sauvignon
- 1/4 cup low-sodium beef stock
- Bearnaise sauce (recipe below)
- Garlic Potato Purée for plating
- Fresh chopped parsley for garnish
- Bring the filet to room temperature, at least 1 hour on the counter.
- Make the Bearnaise sauce. Heat a small sauce pan over medium low heat, add 1 tbsp of olive oil. When the oil is hot, add the sliced shallots and cook for about 3 minutes. Season with salt and pepper. Add the tarragon, the white wine vinegar, and the white wine. Let it cook until the liquid is most evaporated. Turn off the heat, cool slightly. Add this to a small food processor and add the egg yolks and lemon juice. Purée until smooth, about 1 minutes. With the processor running, slowly add the melted butter and process until smooth and thickened, about 2 minutes. Season with salt and pepper. Place in a warm bowl, cover, and keep warm.
- Heat the crab legs in a steamer for about 10 minutes or longer if they are frozen solid.
- Preheat the oven to 375F. Season the filet on both sides with salt and pepper. Heat a medium oven-proof heavy skillet of medium high heat. Add 1 tbsp of olive oil and 1 tbsp of unsalted butter. When the oil is hot, add the filet and brown thoroughly on one side. Turn the steak over and place the skillet in a 375F oven and cook until it is done to your liking (125F for rare, 135F for medium rare). Remove to a cutting board and tent loosely with foil. Let it sit for at least 10 minutes before slicing.
- Put the skillet over medium heat, add 1 tbsp of butter, add 2 tbsp of sliced shallots and cook for about 2 minutes, stirring. Add 1 tsp of sliced garlic for 30 seconds. Add the red wine and bring to a simmer, cook until almost evaporate. Add the beef stock and bring to a simmer, cooking for about 3 minutes. Turn off the heat.
- Taste the pan reduction and season with salt and pepper if neccessary. Add 1 tbsp of butter and stir until it is melted. Strain out the shallots and garlic.
- Slice the steak (against the grain if possible) into 1/4 inch thick slices. Season with salt and pepper.
- Spoon about 1/4 cup of the pan reduction on a plate. Add a scoop of the garlic potato puree on the sauce. Place several slices of the steak on the potatoes, fanned out, shingled. Place a piece or two of the crab meat on the steak slices. Place 2-3 spears of the asparagus on the crab. Drizzle generously with the bearnaise sauce. Sprinkle with chopped parsley.