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Meal Type

Cuisine

Filet Oskar

Demonstrated by: Jack Mead, Executive Chef, Morton’s The Steakhouse Honolulu.
Classic Foods for Classic Celebrations at Mortons The Steakhouse Honolulu - April 1, 2003.

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Ingredients:

Filet Oskar

  • 2 asparagus spears, blanched
  • 1/4 cup lump crabmeat
  • 10 oz filet mignon
  • Salt and pepper to taste
  • 6 tablespoons Béarnaise Sauce
  • Pinch of chopped fresh parsley

Béarnaise Sauce:

  • 1 tablespoon dried tarragon
  • 1 1/2 tablespoons white vinegar
  • 1 1/2 tablespoons white wine
  • 1/4 teaspoon chopped shallots
  • 3 egg yolks
  • 1 tablespoon water
  • 1 cup warm clarified butter
  • 1 teaspoon lemon juice
  • Dash of hot pepper sauce
  • Dash of Worcestershire sauce
  • Dash of salt
  • Dash of white pepper

Directions:

  1. Preheat electric oven to 400ºF.
  2. Cut each asparagus spear in half crosswise, then lengthwise.
  3. Place asparagus and crabmeat on a baking sheet; heat in oven for 8 to 10 minutes.
  4. Season filet with salt and pepper.
  5. Grill or broil the filet to desired doneness; slice in half, against the grain, and place halves on a plate.
  6. Top each half with asparagus, crabmeat, and Béarnaise Sauce; garnish with parsley.

Makes 1 serving.

Béarnaise Sauce:

  1. Place tarragon, vinegar, wine, and shallots into a small saucepan; boil, uncovered, until the liquid is almost gone.
  2. Cool.
  3. In a double boiler, combine egg yolks and 1/2 tablespoon of the water.
  4. Cook over gently boiling water; whisking constantly, until the mixture is cooked and forms soft peaks.
  5. Gradually whisk in 1/2 cup of the butter.
  6. Add the remaining 1/2 tablespoon water and gradually whisk in the remaining 1/2 cup butter.
  7. Add tarragon mixture and remaining ingredients; mix well.
  8. Serve warm.

Makes 1 1/2 cups.

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