Filet Oscar with Pomme Puree and Fresh Asparagus
Recipe provided byChef Ed Battaglia of Ralic’s Steakhouse
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Ingredient list
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(1) 10 oz filet mignon
(2) oz. jumbo crab meat
(1) bunch asparagus
(4) egg yolks
(1/4) lemon juiced
(2) tbl spoons shallots minced
(1/2) cup red wine vinegar
(1) bunch fresh tarragon
(6) oz of clarified butter
olive oil
salt
10 oz. Prime Filet Mignon
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hot pan with olive oil season with salt, sear all sides finish in a 450 F for 7 - 9 minutes for medium rare.
Asparagus
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Blanch in salted boiling water for 1 1/2 minute, shock in ice water. when ready to serve coat with salt and olive oil grill for 1 minute.
Tarragon Reduction
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Combine shallots, red wine vinegar, black pepper, fresh tarragon reduce by 3/4 and strain
Bearnaise
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4 egg yolks, 1/4 lemon juiced. whisk in a bowl over a boiling pot of water until light and fully. Slowly add 6 oz of clarified butter whisking continuously. Strain tarragon reduction into egg mixture season with salt. Keep warm until ready for use.
Pomme Puree:
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Peel and dice potatoes add to a pot of salted cold water and bring to a boil. Once fork tender strain, put potatoes in food mill or mixer add butter, heavy cream and salt to taste. Mix until smooth.
