Chef John Howie with prepares filet mignon Oscar style with crab, asparagus and hollandaise sauce.
Dinner for 4
For Filet Oscar:
&bull;Filet Mignon - center cut only, 4-5 oz wt. - 4 each
&bull;Sea Salt - 1 tsp.
&bull;Black Pepper - ground - &frac14; tsp.
&bull;Asparagus - blanched, 4" spears - 24-30 each
&bull;Dungeness Crab - fresh - 8 oz's wt.
&bull;Hollandaise Sauce - recipe follows - &frac12; cup
For Easy Hollandaise (Yield: 1 cup):
&bull;Egg Yolks - fresh - 4 each
&bull;Dry White Wine - 1 Tbsp.
&bull;Whole Butter, un-salted - softened to room temperature - &frac12; lb
&bull;Lemon Juice - fresh - 1 Tbsp.
&bull;Cayenne Pepper - ground - pinch
&bull;Sea Salt - 1/8 tsp.
For Hollandaise sauce base:
1. Place a stainless steel mixing bowl into a sauce pot with simmering water, creating a double boiler. Combine white wine, egg yolks and butter in the mixing bowl and whisk together.
2. Heat and whisk the mixture over hot water until the butter has completely melted and the sauce has thickened. Be sure to keep whipping the sauce so not to cook the egg. Remove from the heat as often as needed so the sauce won't stick to the bottom. Set aside and let cool slightly.
3. Add the lemon juice, salt, and cayenne pepper. Hold warm until needed.
1. Season the filet with the salt and pepper. Place the filet in the saut&eacute; pan and sear, turn over and sear until both sides are golden brown.
2. Remove from the pan and set aside, let the meat rest. Heat the asparagus and crab in a steamer until warm.
3. Place the filet on the plate, top with the heated asparagus spears, then the crab meat and top both with the hollandaise sauce. Sprinkle with a little paprika and serve.