6 Oz. Filet Mignon Oscar* Recipe

Make the reduction

In a small saucepan combine white wine vinegar, dry white wine, minced shallot and half the chopped tarragon. Bring to a simmer over medium heat and reduce until about 1 teaspoon of liquid remains (3–5 minutes). Strain the reduction into a small heatproof bowl and discard solids. Let the reduction cool slightly.

Whisk egg yolks

Place the egg yolks in a metal bowl set over (but not touching) simmering water (double boiler). Add the warm reduction to the yolks while whisking vigorously to temper and combine. Continue whisking until the mixture thickens and becomes pale and ribbon-like (2–4 minutes).

Emulsify with butter

Slowly drizzle the warm melted butter into the yolk mixture while whisking constantly to create an emulsion. Add butter in a thin stream and stop if the sauce gets too thick; you can add a teaspoon or two of warm water to loosen. Stir in remaining chopped tarragon, chervil (if using), salt and white pepper or a pinch of cayenne. Keep the béarnaise warm in a thermos or over very low heat, whisking occasionally. If it cools too much, gently rewarm over the double boiler while whisking.

Gently fold the crab meat with lemon juice, chopped chives, and the small amount of salt and pepper. Taste and adjust seasoning. Keep chilled until plating. Do not over-handle the crab to preserve lumps.

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. Toss trimmed asparagus with olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Roast on a sheet pan or grill pan for 8–10 minutes until tender-crisp and slightly charred. Remove and keep warm.

Remove the filet from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towel and season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat. Place the filet in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tbs unsalted butter; tilt the pan and spoon the melted butter over the steak while continuing to sear for another 2–3 minutes for medium-rare (internal 125–130°F / 52–54°C). Adjust time +/- for desired doneness.

Remove the filet to a cutting board and rest for 5–7 minutes tented loosely with foil. Resting allows juices to redistribute.

Plate: place the roasted asparagus spears on the plate as a bed. Position the rested filet mignon on top of the asparagus.

Top the steak with the jumbo lump crab meat, arranging the lumps attractively (use all or desired 3 oz). Spoon 2–3 tablespoons of warm sauce Béarnaise over the crab and steak. Garnish with chopped parsley or extra chives and a lemon wedge on the side.

Serve immediately while steak and sauce are warm.