Filet Mignon Oscar-Style with Shrimp

If the recipe for Steak Oscar seems familiar, you are right . It was first featured as part of my Mother’s Day Menu posted way back in May 2014. The menu included recipes for Steak OscarRoast New Potatoes with Caviar & Crème Fraîche,  and for dessert an Orange Chiffon Cake with Lemon-Orange Buttercream Frosting. All yummy stuff – perfect when you want to Put on the Ritz so to speak. While it may sound complicated, my men folk served up an awesome Mother’s Day feast.

Kiddo, Hubby and I are back home again, after a wonderful week of meandering on the Central Oregon Coast. There is nothing like a change of scenery to get the creative juices flowing. I love checking out new menus, sampling new specials and learning new things, be it at home or when traveling.

A traditional “Oscar Style” recipe is seared meat (usually Filet Mignon or Veal Cutlet) topped with asparagus, crab and Béarnaise sauce. Truth be told, “Oscar Style” recipes can be made in a variety of ways, including but not limited to Salmon Steaks, Halibut or other firm white fish, with just about any crustacean (shrimp, crab, lobster – even fresh-water crayfish) that has been topped with asparagus and drizzled in sauce such as a Hollandaise or Béarnaise sauce. After all, what is a Béarnaise sauce but a Hollandaise sauce at its core. Both sauces are created by emulsifying butter and egg yolks, while adding just a hint of acidity. Hollandaise Sauce is the final of the five French Mother Sauces, while Béarnaise sauce was introduced to the culinary world much later, and is classified as the daughter of Hollandaise.

Not familiar with the Five French Mother Sauces or wish to learn more? Check out this very informative link: http://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794

This particular spin on Steak Oscar-Style utilizes seared Filet Mignon that has been topped with shrimp and drizzled with a Hollandaise Sauce. It is absolutely delicious!

Filet Mignon Oscar Style
Tarragon Hollandaise Sauce:
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend well. The yolk should begin to thicken and increase in volume as the friction from the blades begins to heat the yolks. Add the lemon juice and blend for several seconds.

In a small sauce pan, slowly melt butter. The goal is to melt the butter without allowing it to burn or become browned. Remove from heat and let cool for about a minute. With the blender on, slowly drizzle the melted butter into the yolk mixture a steady stream.

Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Filet Mignon:
Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Remove steaks from the refrigerator. Generously salt and pepper both sides of the steaks and let rest on the counter for about thirty minutes.

Preheat the oven to 450 degrees F.

Heat an empty oven-proof skillet over medium-high heat. (A well-seasoned cast iron skillet works best). Once skillet is hot, add the butter and olive oil. When the butter melts, give the skillet a good swirl to blend the butter and oil. Add the steaks to the skillet and sear on both sides until nicely seared, about 3 minutes per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes. Remove skillet with steaks from the oven, cover loosely with foil to retain heat and let rest.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast in a 450 degree oven for 5 to 10 minutes.

Jumbo Shrimp
2 tablespoons butter
12 jumbo Prawns (16 to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish if desired

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink with specks of dark golden brown. Sprinkle on some salt and pepper. Set aside. It it now time to assemble the Steak Oscar Style.

To Assemble the Steak Oscar: Spoon a little of the Hollandaise sauce in the middle of four individual dinner plates. Place each filet steak on a plate over the sauce and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some Hollandaise sauce. If using, sprinkle chopped parsley over and around the steaks for an attractive presentation and serve.

 

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