Ingredients: |
Ingredients: For the filet:
8oz filet or tenderloin steak
Salt
Pepper
1 Tbsp olive oil
1 Tbsp butter
For the Bearnaise sauce:
1/4 cup chopped shallot
1 Tbsp chopped fresh tarragon (sometimes I omit)
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, cold
1 tsp lemon juice
Salt
For the crostini:
1/2 lb asparagus tips, blanched
8 oz lump crab
Wheat baguette, sliced in 1/2-inch slices (12-16 slices)
Olive oil
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Directions: |
Directions:Preheat the oven to 375º.
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. |
This recipe for Filet Oscar Crostini is from