FILET MIGNON OSCAR RECIPES

JOSH CRIBBS' FILET OSCAR | RECIPE - RACHAEL RAY SHOW

Josh Cribbs' Filet Oscar | Recipe - Rachael Ray Show image

Josh Cribbs' Filet Oscar

Provided by The Rachael Ray Staff

Number Of Ingredients 16

Ingredients

4 filet mignons
8 asparagus spears
1/2 pound lump crabmeat (fresh
if possible)
Lawry's seasoned salt
Salt and pepper
1/2 tablespoon shallots
1/4 teaspoon fresh cracked peppercorns
1/2 tablespoon dried tarragon leaves
1 1/2 ounces tarragon vinegar
1 1/2 ounces dry white wine
3 egg yolks
6 ounces clarified butter
warm (2 sticks)
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh chervil (optional)

Steps:

For the Bearnaise Sauce: Combine the shallots, peppercorns, dried tarragon, vinegar and wine in a small pot over medium heat
Let reduce until the liquid is almost gone
Combine reduction with the egg yolks in a stainless steel bowl
Whip over a bain-marie or double boiler until the yolks form ribbons and triple in volume
They should be light but firm
Add clarified butter gradually, whipping constantly
Strain if necessary to remove any cooked egg particles
Add the chopped tarragon and chervil, adjust the seasoning to taste with salt
For the Filets: Season with pepper
You should not salt a filet before cooking as salt draws the juice out of meat
Grill filets over medium-high heat or saut them 4 minutes per side for medium-rare
While the filets are cooking, steam the asparagus and heat the crab meat
To plate, season the filets with salt and put on a plate
Top each filet with 2 ounces of crab, 2 asparagus spears and 2 ounces of barnaise sauce

STEAK OSCAR RECIPE | REE DRUMMOND | FOOD NETWORK

Steak Oscar Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Kosher salt and freshly ground black pepper
Four 2-inch-thick beef filet steaks (about 10 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1 bunch medium-sized asparagus, ends trimmed if woody
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Steps:

Preheat the oven to 450 degrees F.
For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
For the steak: Generously salt and pepper both sides of the steaks.
Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

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