Filet Oscar Recipe

1. Bring filet to room temperature

Remove the 7 oz filet from the refrigerator 30–45 minutes before cooking and pat dry with paper towels.

2. Season

Season both sides of the filet with 1/2 tsp salt and 1/2 tsp black pepper. Press gently so seasoning adheres.

3. Sear and finish

Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 1 tbsp olive oil. Sear the filet 2–3 minutes per side until a deep brown crust forms. Reduce heat to medium and add 1 tbsp unsalted butter; baste the filet for 1–2 minutes. For medium-rare, finish in a 400°F (200°C) oven for 4–6 minutes (internal temp 125–130°F / 52–54°C). Rest the filet on a warm plate tented with foil for 6–8 minutes before plating.

4. Prep seafood

Pat the shrimp and scallops dry with paper towels and toss lightly with a pinch of salt and pepper.

5. Cook seafood

Heat a nonstick skillet over medium-high heat and add 1 tbsp unsalted butter. When foam begins, add the shrimp and scallops in a single layer. Sear shrimp about 1–1.5 minutes per side until opaque and pink. Sear scallops 1–1.5 minutes per side until golden brown (they should still be tender). Remove from heat and keep warm while you finish the sauce.

6. Blanch seasonal vegetables and asparagus

Bring a large pot of salted water to a boil. Blanch asparagus spears for 2 minutes and the selected seasonal vegetables (baby carrots, haricots verts, baby zucchini) 1–2 minutes until just tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

7. Sauté vegetables

In a sauté pan over medium heat, melt 2 tbsp unsalted butter with a pinch of salt. Add the blanched vegetables and quickly sauté 1–2 minutes to reheat and glaze with butter. Adjust seasoning with salt and pepper to taste. Keep warm.

8. Make the reduction

In a small saucepan combine 2 tbsp white wine vinegar, 2 tbsp dry white wine, 1 tbsp minced shallot, and 1/2 tbsp chopped tarragon. Simmer over medium heat until reduced to about 2 tsp (about 4–6 minutes). Strain the reduction into a heatproof bowl and discard solids. Let it cool slightly.

9. Emulsify egg yolks

Place the 3 egg yolks in a small stainless steel or glass bowl. Whisk the warm reduction into the yolks briskly. Set the bowl over a double boiler (simmering water, not boiling) and whisk constantly until the mixture thickens to a pale ribbon (about 3–4 minutes). Be careful the bowl does not get too hot to avoid scrambling the eggs.

10. Incorporate butter

Slowly drizzle the clarified hot butter (6 tbsp) into the yolk mixture while whisking constantly to create a smooth, velvety emulsion. If the sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Stir in the remaining 1/2 tbsp chopped tarragon, 1 tsp salt, 1/4 tsp white pepper (or pinch of cayenne), and 1 tsp lemon juice. Keep the sauce warm over the double boiler (off direct heat) until plating.

11. Place the rested filet in the center of a warm plate.

12. Arrange sautéed seasonal vegetables and asparagus alongside the filet.

13. Top the filet with the seared shrimp and scallops (arrange shrimp and scallops attractively, using the shrimp tails outward if desired).

14. Spoon 2–3 tablespoons of warm béarnaise sauce over the seafood and the top of the filet, allowing some sauce to pool lightly beside the meat.

15. Garnish with a small sprig of fresh tarragon or chervil, finish with a light sprinkle of coarse salt and freshly cracked pepper, and serve immediately.