Jul 09 2026
Restaurants›Bow Valley Ranche Restaurant›Beef Tenderloin “oscar” Recipe

Beef Tenderloin “oscar” Recipe

Inspired by Bow Valley Ranche Restaurant
Time1h 20m
Serves4

Pomme Fondant | Snow Crab | Glazed Broccolini | Bearnaise

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Ingredients

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Beef Tenderloin

Pomme Fondant

Snow Crab

Glazed Broccolini

Bearnaise Sauce

Method

Preparation of Beef Tenderloin

  1. 1

    Sear the Beef

    Season the beef tenderloin with salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned. Transfer the beef to the oven and roast at 400°F for 15-20 minutes for medium-rare doneness.

Cooking Pomme Fondant

  1. 2

    Prepare the Potatoes

    Peel and cut the Yukon Gold potatoes into large rounds. In a large saucepan, melt butter over medium heat, add potatoes and cook until golden brown on both sides. Add chicken stock and thyme, cover, and simmer until tender, about 20 minutes.

Preparing Snow Crab

  1. 3

    Cook the Crab

    In a pot, bring water to a boil. Add snow crab legs and cook for about 5-7 minutes. In a separate pan, melt butter and sauté minced garlic until fragrant. Squeeze lemon juice over the crab and serve with garlic butter.

Glazing Broccolini

  1. 4

    Glaze the Broccolini

    In a skillet, heat olive oil over medium heat. Add broccolini and sauté for about 3-4 minutes. Add soy sauce and honey, stirring until the broccolini is glazed and tender.

Making Bearnaise Sauce

  1. 5

    Prepare Bearnaise

    In a small saucepan, combine egg yolks, white wine vinegar, and finely chopped shallots. Whisk over low heat until thickened. Gradually add melted butter while whisking continuously until the sauce is creamy. Stir in fresh tarragon.

Final Assembly

  1. 6

    Plate the Dish

    Slice the beef tenderloin and plate it alongside the pomme fondant, topped with snow crab. Arrange the glazed broccolini on the side and drizzle bearnaise sauce over the beef.

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