Filet Medallions Oscar* Recipe
two 4oz filet mignons, fresh dungeness crab, asparagus, bearnaise [GF]
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Ingredients
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For the Filet Medallions Oscar
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling salted water for about 3-4 minutes until tender-crisp. Drain and immediately place in ice water to stop cooking. Set aside.
- 2
Cook the Filet Mignon
Season the filet mignon medallions with salt and black pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the medallions and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from skillet and let rest.
- 3
Prepare the Bearnaise Sauce
In a small saucepan, melt the remaining butter. In a separate bowl, whisk together egg yolks and white wine vinegar. Slowly add melted butter while whisking constantly until the sauce thickens. Season with salt and pepper to taste.
- 4
Assemble the Dish
On each plate, place the filet medallion, top with fresh dungeness crab meat, and arrange blanched asparagus on the side. Drizzle the bearnaise sauce over the top of the medallions and serve immediately.