Filet Oscar with Pomme Puree and Fresh Asparagus

Filet Oscar with Pomme Puree and Fresh Asparagus

Recipe provided byChef Ed Battaglia of Ralic’s Steakhouse


Ingredient list
(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
10 oz. Prime Filet Mignon

hot pan with olive oil season with salt, sear all sides finish in a 450 F for 7 - 9 minutes for medium rare.

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
Combine shallots, red wine vinegar, black pepper, fresh tarragon reduce by 3/4 and strain

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:
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.


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