Petite Filet Oscar Recipe

Preparation Steps

1. 1

   Prepare the Au Gratin Potatoes

   Preheat the oven to 375°F (190°C). Slice the Yukon Gold potatoes thinly and layer them in a greased baking dish. In a saucepan, melt 2 tablespoons of butter, add heavy cream, and season with salt and pepper. Pour the cream mixture over the potatoes and top with Gruyère cheese. Bake for 45 minutes or until golden and bubbly.

2. 2

   Cook the Filet Mignon

   Season the petite filets with salt and black pepper. In a skillet, heat 2 tablespoons of butter over medium-high heat. Sear the filets for 3-4 minutes on each side for medium-rare. Remove from skillet and let rest.

3. 3

   Prepare the Asparagus

   In the same skillet, add the asparagus and sauté for 3-4 minutes until tender. Season with salt and pepper.

4. 4

   Make the Reduction Sauce

   In the skillet, combine balsamic vinegar and Cabernet Sauvignon. Bring to a boil and reduce heat, simmering until the sauce thickens, about 10-15 minutes.

5. 5

   Assemble the Dish

   Top each filet with fresh crab meat and a squeeze of lemon juice. Serve with au gratin potatoes and sautéed asparagus. Drizzle the balsamic-cabernet reduction over the top.