FILET MIGNON OSCAR RECIPES

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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

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

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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