Twin Filet Oscar Recipe

Time45m

Serves2

two petite 4oz filet mignons topped with jumbo lump crab, roasted asparagus, béarnaise sauce

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Ingredients

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1
Prepare the Asparagus
Preheat the oven to 400°F (200°C). Trim the ends of the asparagus and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender.
2
Cook the Filet Mignon
Season the filet mignons with salt and black pepper. In a skillet over medium-high heat, add some olive oil and sear the filets for about 4-5 minutes on each side for medium-rare. Remove from heat and let them rest.
3
Make the Béarnaise Sauce
In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. In a bowl, whisk egg yolks until thick, then gradually add melted butter while whisking constantly. Add the vinegar reduction, salt, and white pepper to the egg mixture, whisk until thick.
4
Assemble the Dish
On each plate, place a filet mignon, top with jumbo lump crab meat, and drizzle with béarnaise sauce. Serve with roasted asparagus on the side.