BEEF FILET OSKAR
Without question, this is an indulgent way to serve steak. The filet
steaks (filets mignons) are served with lump crabmeat and our very own
Béarnaise Sauce. Look for large asparagus because they will best
support the crabmeat and look great on top of the filet. Just as you
look for the best meat, buy the best lump crabmeat you can. Everything
for this very special dish must be first-rate!
Wine recommendation: Pinot Noir or Red Burgundy
--Six 8 to 9-ounce filets mignons, each about 2 inches thick
--Vegetable oil cooking spray
--12 slices very thin white bread
--12 large asparagus spears
--12 ounces fresh lump crabmeat (2 loosely packed cups)
--2 and one-quarter (2.25) cups Béarnaise Sauce (recipe follows),
-- 1 tablespoon white wine vinegar
-- 1 tablespoon dry white wine
-- 1 teaspoon dried tarragon
-- Half (.5) teaspoon chopped shallots
-- 2 cups Hollandaise Sauce (recipe follows)
-- 5 large egg yolks
-- 1 and one-half (1.5) cups Clarified Butter
-- 1 and one-half (1.5) teaspoons fresh lemon juice
-- Eighth of a teaspoon of Worcestershire sauce
-- Dash of Tabasco or other hot pepper sauce
-- Quarter (.25) teaspoon salt
-- Eighth of a teaspoon of freshly ground white pepper
1. Remove the steaks from the refrigerator and let them rest at room
temperature for 30 to 60 minutes.
2. Preheat the oven to 400°F.
3. Prepare a charcoal or gas grill or preheat the broiler and position
a rack 4 inches from the heating element. Lightly spray the grill rack
with vegetable oil cooking spray. The coals should be medium-hot for
the charcoal grill. The burners should be on high for the gas grill.
4. Season the filets lightly on both sides with the seasoned salt.
5. Lay the bread slices on a work surface. Using a 3-inch-wide round
cookie cutter or water glass, cut out 12 rounds. Transfer the rounds
to a baking sheet. Bake, turning once, for 5 to 7 minutes, or until
the croutons are light golden brown and crisp. Watch them carefully;
they brown quickly around the edges. Cool on wire racks.
6. Lower the oven temperature to 300°F.
7. In a large skillet filled about halfway with boiling water and set
over medium-high heat, blanch the asparagus spears for 2 to 3 minutes,
or until fork-tender. Cut each asparagus spear in half crosswise and
then split each half lengthwise. Lay the split spears in a single
layer around the perimeter of an 11 x 17-inch baking pan. Place the
crabmeat in the center of the pan. Heat the asparagus and crabmeat in
the oven for 8 to 10 minutes, or until heated through. Remove from the
oven and cover to keep warm.
8. Meanwhile, if using a charcoal grill, grill the steaks for about 5
minutes. Turn, using tongs, and grill the other side for about 5
minutes for medium-rare, or until the desired degree of doneness. If
using a gas grill, grill for about 5 minutes. Turn, using tongs, and
grill the other side for about 5 minutes for medium-rare, or until the
desired degree of doneness. If using the broiler, broil 4 inches from
the heat source for 8 minutes. Turn, using tongs, and broil the other
side for 7 to 8 minutes for medium-rare, or until the desired degree
9. Cut each filet in half against the grain and put each portion, cut
side up, on a crouton. Put two croutons on each serving plate. Put
four asparagus pieces (two with tips) on top of each filet half to
form a squared crosshatch (#) design. Divide the crab evenly among the
plates, resting it on the asparagus. Spoon Béarnaise Sauce over each
serving and pass any extra sauce on the side.
Although it may seem like overkill, if you want to embellish the
already extravagant Hollandaise Sauce, turn it into Béarnaise with the
addition of shallots and tarragon, white wine, and white wine vinegar.
Delicious! We particularly like it with swordfish, and of course it’s
a natural with filet mignon and prime rib.
Makes about 2 cups
1. In a small saucepan over medium heat, combine the vinegar, wine,
tarragon, and shallots. Cook for 2 to 3 minutes, or until enough
liquid evaporates so that it barely coats the bottom of the pan.
2. In the top of a double boiler set over simmering water, heat the
Hollandaise Sauce, whisking to keep it from separating. Add the
vinegar-shallot mixture and continue whisking. Season to taste with a
Hollandaise is a lovely, rich, slightly tangy sauce that complements
beef as well as vegetables such as asparagus and artichokes. While
it's not an everyday accompaniment, it can be the pièce de résistance
of a special meal. Some home cooks fear making hollandaise because it
has the tendency to break (curdle). Our method is as close to
foolproof as you can get. Make the sauce shortly before serving; it
does not hold well.
Makes about 2 cups
1. In the bottom half of a double boiler, bring about 2 inches of
water to a boil over high heat. The water should not touch the bottom
of the top portion of the double boiler. Reduce the heat to medium so
that the water is simmering.
2. Put the egg yolks and 2 tablespoons of water in the top of the
double boiler and set over the simmering water. Whisk the eggs
continuously for 2 to 2.5 minutes, or until the eggs are thick and
foamy and their color lightens. Watch the eggs carefully; they must
not scramble and cook. Remove the top of the double boiler from the
3. In a small saucepan, heat the butter over medium-low heat. Very
gradually add half of the warm butter to the eggs, whisking
constantly. Add 1 tablespoon of water and continue to whisk as you add
the rest of the melted butter and the sauce emulsifies.
4. Stir in the lemon juice, Worcestershire and Tabasco sauces, salt,
and pepper. Return the top of the double boiler to the heat over the
simmering water (add more water to the bottom of the double boiler if
necessary). Cook gently until the sauce registers 110° to 120°F. on an
instant-read thermometer. Serve warm.
Excerpted from Morton's Steak Bible by Klaus Fritsch with Mary Goodbody. Copyright © 2006 by Klaus Fritsch with Mary Goodbody. Excerpted by permission of Clarkson Potter, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.