The Chef's Kitchen - Oscar Filet with Bearnaise Sauce
Chefs Shawn Sollberger and Francisco Martorella, of the Capital Grille, make oscar filet, prosciutto wrapped mozzarella, and sesame seared tuna.
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How to cook Filet Oscar
How to make Filet Oscar, a perfectly grilled cut of beef tenderloin topped with king crab meat and garnished with a rich béarnaise sauce. This was modified from a chef's recipe published in a restaurant trade journal.
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Steak Oscar Recipe
A tender filet mignon is topped with lump crab meat dressed with dilled hollandaise sauce then finished with crunchy Battered Asparagus Fries.
Serves: 4
INGREDIENTS
12 Battered Asparagus Fries, prepared according to package
directions
4 Egg yolks
1 Tbsp. Lemon juice
½ cup Unsalted butter, melted
1 Tbsp Dill
4 Filet mignon, cooked medium
1 cup Crab meat, warm
Salt, to taste
DIRECTIONS
1. In a metal bowl, whisk the egg yolks and lemon juice until the mixture is thickened. Place bowl over a saucepan containing barely simmering water. Continue to whisk rapidly. Slowly drizzle the melted butter and whisk until thickened. Remove from heat and add salt and dill.
2. On a plate, place Filet mignon, top with the lumps of crab meat and cover with the dilled hollandaise sauce.
3. Add the Battered Asparagus Fries and serve immediately.
Chop Steak & Crab - Bearnaise Sauce
Chop Executive Chef Stephen Clark explains the process to making Chop Steakhouse & Bar's delicious Bearnaise sauce, as featured on the Steak & Crab menu, available now for a limited time.
Small Bites: Steak Oscar from Tiverton Casino Hotel
At Tiverton Casino Hotel, chef Shawn Thomas' strategy for pleasing players involves steak. Lots of it.
The casino location of Trattoria Romana restaurant is the only outpost of the locally owned mini-chain with a steakhouse dining room, the Tuscan Chophouse, built into it. that includes a steakhouse dining room, Tuscan Chophouse.
We see the restaurant as an amenity for the players, Thomas said of the two-in-one steakhouse and Italian restaurant.
The menu offers prime aged beef, other meats including a double-cut pork chop and rack of lamb, and more than 1,000 bottles of wine to choose from. On the Italian side, it focuses on classics including pappardelle alla Bolognese, fettuccine Alfredo and veal Marsala.
Before the opening last September, Thomas and his team trained with partner chef Luciano Canova. Canova owns more than a dozen restaurants in Rhode Island and nearby Massachsetts, including Trattoria Romana locations in Lincoln and Wakefield.
For this week's Small Bites, Thomas demonstrates how to bring the steakhouse experience home with his Steak Oscar recipe. The classic preparation involves topping a seared sirloin with poached crab meat, béarnaise sauce and asparagus, which is in season in Rhode Island.
To create a flavorful, charred outside while also cooking the inside to the desired temperature, Thomas recommends searing the steak on the stove-top, then finishing it in the oven, a common cooking method at restaurants.
Small Bites videos are created in collaboration with the Providence Warwick Convention & Visitors Bureau. They are shot in a demonstration kitchen at Hope & Main, the food-business incubator in Warren.
Details
Tuscan Chophouse, Tiverton Casino Hotel, 777 Casino Blvd., Tiverton, (401) 816-6165, twinrivertiverton.com
Steak Oscar
½ ounce tarragon
3 ounces white vinegar
3 egg yolks
4 ounces clarified butter
4 ounces Alaskan King crab meat
6 stalks of asparagus
½ ounces chopped garlic
1 ounces chopped parsley
16 ounces sirloin steak, seasoned with salt and pepper on both sides
Make tarragon reduction by placing dry tarragon in sauce pot with white vinegar and reduce until paste like consistency.
For the oscar, make béarnaise sauce by heating egg yolk in mixing bowl over hot water bath. Carefully cook and whisk constantly for about 4 minutes as to not scramble the yolks. Slowly incorporate clarified butter, tarragon reduction, and salt and pepper to taste.
Heat crab meat and asparagus by sauteing in warm butter. Add garlic, parsley, and salt and pepper to taste. Cook for about seven minutes, or until asparagus is tender.
To cook the steak, pre-heat a frying pan coated with olive oil for a few minutes at high heat. Sear each side for approximately 6 minutes, also sear the edge with the fat for four minutes. Then put in an oven preheated to 400 degrees for 10 minutes for a medium steak. For more well done, leave in for an additional five minutes. Let the steak rest for five minutes before serving.
To serve, place cooked sirloin on plate, generously spread crab and asparagus mixture over the steak and top with béarnaise. Garnish with chopped parsley.
Serves 2.