Twin Filet Mignon Oscars Recipe

Preparation and Cooking

1. 1

   Prepare the Béarnaise Sauce

   In a small saucepan, combine minced shallots, white wine vinegar, and crushed black peppercorns. Simmer until reduced by half, then strain and set aside. In a double boiler, whisk together egg yolks and the reserved shallot reduction until thick. Gradually whisk in melted butter until emulsified. Stir in fresh tarragon and lemon juice. Keep warm.

2. 2

   Cook the Filet Mignon

   Preheat the grill or skillet over medium-high heat. Season the filet mignon with salt and black pepper. Add olive oil to the skillet or brush on the grill. Cook filet mignon for about 4-5 minutes on each side for medium-rare, or until preferred doneness is reached.

3. 3

   Sauté the Jumbo Shrimp

   In a separate skillet, heat a little olive oil over medium heat. Add jumbo shrimp and sauté for about 2-3 minutes on each side until they turn pink and opaque.

4. 4

   Blanch the Asparagus

   While the shrimp cooks, bring a small pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until tender yet crisp. Drain and immediately transfer to ice water to stop the cooking process.

5. 5

   Assemble the Dish

   On each plate, place a filet mignon, top with sautéed jumbo shrimp, and drizzle black pepper béarnaise sauce over the top. Serve with blanched asparagus on the side.