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I am convinced that my husband loves me, not because of my sharp wit or the fact that I know more about football than most men. How to make Filet Oscar, a perfectly grilled cut of beef tenderloin topped with king crab meat and garnished with a rich béarnaise sauce. Filet Oscar is a Filet Mignon with Crab meat, served with Asparagus and Sauce Bearnaise.
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Ingredients of Filet Oscar:
- Provide 1 for filet mignon, cut thick
- Get 1 bacon, hickory smoked
- Get 1 can for crab chowder
- Provide 2 for king crab legs
- Give 1 bunch - fresh asparagus
- Provide 1 - sea salt, to taste
- Need 1 - freshly ground peppercorns, to taste
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Filet Oscar instructions:
- Heat your grill to at least 450°.
- Add moistened wood chips if you can.
- Wrap bacon slices around filets and secure using your preferred method; I use toothpicks.
- Brush grill grates with a decent coating of extra virgin olive oil.
- Add steaks to the grill.
- In a pot, heat the crab chowder, adding cooked crab leg chunks harvested from the king crab legs.
- Allow chowder to simmer while steaks cook.
- I prefer my steak medium rare so I flip them after about 4 minutes.
- Add asparagus to the grill.
- Plate the filets.
- Remove the toothpicks carefully to not separate the bacon from the filet.
- Smother steaks with chowder and crab chunks.
- Arrange asparagus spears artfully over steaks.
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