Beef Oscar

13 ingredients
1 steps

Ingredients

  • Filet Oscar w/Crab
  • 8 oz. beef tenderloin
  • 3 fresh asparagus spears
  • 3 oz. dungeness crab
  • 1 pc. sourdough toast
  • 3 oz. Bernaise sauce
  • Bernaise Sauce
  • 3 egg yolks
  • 1/4 c. wine vinegar
  • 2 sprigs tarragon
  • 1 c. clarified butter
  • 1 tsp. lemon juice
  • Salt to tast

Directions

  1. 1
    {"0":"Sauce","1":"Heat butter on low heat to clarify. Reduce red wine vinegar and tarragon until there is a tsp. of liquid left in the pan. Clarify your butter by taking the foam off the top of the butter, then separate egg yolks. k Add ingredients in the food processor except for the butter. Turn on the processor and slowly add the butter a spoonful at a time until it is smooth and thick. Add slat to taste. Keep sauce in warm place so it will not separate.","3":"Filet","4":"Grill filet to desired temp. Steam asparagus for three minujtes. Toast the sourdough bread. Heat crab in the oven for 4 min. Stack the ingredients as follows.","5":"Toast on the bottom, followed by the asparagus, filet, crab and sauce on top."}

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