When people ask me which recipe from the blog is our favorite, we don’t really have to think about it. The one dish that I think everyone in the world should try once is Filet Oscar: filet (or tenderloin steak) topped with crab meat, asparagus tips, and Bearnaise sauce.
It sounds fancy but each component is simply prepared (not to mention pretty outstanding on its own): the steak is seared and then finished in the oven; the crab legs are steamed and the meat removed, the asparagus tips blanched, and we add a drizzle of Bearnaise just to tie it all together.
I serve Filet Oscar as an entree when it’s just us along side a salad and pile of roasted asparagus. I serve Filet Oscar Crostini when I’m looking to feed a bigger crowd. It’s an excellent way to stretch the components into a two-bite, rockstar appetizer when maybe it’s not so economical to cook the entree for 12 people. And regardless of what else we serve that night, the crostini always, always steals the show.
You can make most of the components ahead of time:
– Slice and toast the baguettes earlier that day, and then store the completely cooled pieces in a zipper bag.
– If you’re using crab legs instead of lump crab, you can steam the legs, remove the meat, and store it in an airtight bowl (I always try to do this the night before, entree or appetizer).
– I use the blender for a shortcut on the Bearnaise sauce – the time I would have spent whisking, I can now spend putting all the contents of the lower kitchen cabinets back in their place (one day, we’ll even baby proof those cabinets). Bearnaise is also more resilient than I thought – which is great, because it makes a lot and we always have leftovers. Store it in the fridge in a bowl with plastic wrap pressed on the surface. Reheat in the microwave in two or three 8-10 second bursts on 50% power, whisking in between. (If you would prefer to have your egg yolks cooked, you can find instructions here.)
Filet Oscar Crostini
Crab, filet, and bearnaise sauce: the steakhouse favorite turned into a rockstar appetizer.
- For the filet:
- 8oz filet or tenderloin steak
- 1 Tbsp olive oil
- 1 Tbsp butter
- For the Bearnaise sauce:
- 1/4 cup chopped shallot
- 1 Tbsp chopped fresh tarragon (my store doesn't always carry it, so sometimes I omit it)
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 3 egg yolks
- 1 stick butter, cold
- 1 tsp lemon juice
- For the crostini:
- 1/2 lb asparagus tips, blanched
- 8 oz lump crab (or the meat from 2 steamed, average-sized King Crab legs)
- Wheat baguette, sliced in 1/2-inch slices (12-16 slices)
- Olive oil
- Preheat the oven to 375.
- Place baguette slices on a baking pan and drizzle with olive oil. Bake for 6-8 minutes, until golden.
- Heat the olive oil and butter in an oven safe pan over high heat.
- Pat both sides of the filet(s) dry. Liberally season with salt and fresh cracked pepper.
- When the butter begins to brown, add the meat to the pan. Cook for 2 1/2 minutes, until a nice golden brown sear has formed.
- Flip and transfer to the oven. Cook to desired doneness (use your meat thermometer; it usually takes 8-10 minutes to reach 135-140 in my oven).
- Remove from oven and loosely tent with foil and let rest for 10 minutes.
- Slice thinly. (I cut longer slices from the center in half so they fit on the bread.)
- Reduce shallot, tarragon, vinegar, and wine in a sauce pan until 2 Tbsp of liquid remains.
- Pour through a strainer into a bowl and press on the solids to get all of the liquid out. Discard solids.
- Place butter in the microwave for 25-30 seconds (you want only about half of the butter melted and the other half solid but soft).
- Add yolks to the blender and blend on high speed. Slowly add the shallot reduction to the blender and then stream in the butter.
- Blend in a pinch of salt and lemon juice.
- Place thinly sliced steak on each crostini, top with crab, asparagus tips, and a drizzle of Bearnaise sauce.
Yields: ~12-16 servings
Estimated time: 45 minutes