Oscar Style Medallions Recipe
two 4 oz. filet medallions served on Yukon Gold garlic mashed potatoes and asparagus; topped with béarnaise and truffle buttered crab, lobster, & shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Medallions
Garlic Mashed Potatoes
Asparagus
Béarnaise Sauce
Truffle Buttered Seafood
Method
Filet Medallions
- 1
- 2
Sear the Medallions
Add the filet medallions to the skillet and sear for about 4 minutes on each side for medium-rare. Remove from heat and let rest.
Garlic Mashed Potatoes
- 3
Prepare the Potatoes
Peel and chop Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 4
Add Garlic
In the last 5 minutes of boiling, add crushed garlic cloves to the pot.
- 5
Mash the Potatoes
Drain the potatoes and garlic, then return to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.
Asparagus
Béarnaise Sauce
- 8
Make the Reduction
In a saucepan, melt 1/2 cup of butter, add shallots and white wine vinegar. Simmer until reduced by half, about 5 minutes.
- 9
- 10
Finish the Sauce
Gradually whisk in the remaining butter until the sauce is smooth. Stir in tarragon, salt, and pepper.
Truffle Buttered Seafood
- 11
- 12
Add Truffle Oil
Drizzle in truffle oil and toss to coat the seafood evenly.
