I love ordering filet oscar when we go out to eat. I'm generally a meat & potatoes gal, but I also have a strange love of crab meat. The sauce is yummy, the crab meat just adds a little something extra, and the crunch of the asparagus rounds it all out. I've been eyeing this recipe for ages. But every time I think I might try it, I change my mind. It just looks like a lot of work for something that could very easily flop considering it involves all sorts of things I've never done before.
Earlier this month, we decided to have our date night in for May. We're also in the process of cleaning out the freezer since we decided to buy part of a cow, so steaks were the first thing that came to mind. I've whipped up a good horseradish sauce to go with filet before, but for some reason I kept thinking about the crab meat. Maybe because Deadliest Catch is back on?
Either way, I went for it. The end result: totally worth it. The lesson learned: I'll pay more attention to those posts talking about using all of the dishes in the kitchen and spending more time cleaning up than eating. Totally true.
Filet Oscar adapted from Confections of a Foodie Bride
- 2 Alaskan King Crab legs
- 1/2 lb asparagus tips, blanched
- 2 beef filet steaks
- 2-3 T white wine vinegar
- 2-3 T dry white wine
- 2 T onion, finely chopped
- 1/2 T fresh tarragon
- 2 egg yolks
- 1/2 stick butter, cut into 4 pieces
- splash of lemon juice
Season and grill the steaks to desired temperature. Jason prefers medium rare, I'm more of a medium person. Remove from the grill, cover with foil and set aside.
In a small saucepan, bring the vinegar, wine, onion and tarragon to a boil. Reduce the liquid to about 1-2 tablespoons and press through a fine mesh sieve set over a medium bowl. Toss the solid pieces and whisk the egg yolks into the vinegar mixture. Set over a double boiler and heat until the yolks begin to thicken, whisking constantly. Add in the butter, one piece at a time melting completely before adding in the next piece. Remove from the heat and add in a splash of lemon juice, salt & pepper. Gently stir in the crab meat & asparagus.
Top each steak with about 1/3 to 1/2 cup sauce. It also helps to add in a nice large glass of Zinfandel. Brought back personally from the winery.