Filets And Crab With Béarnaise Sauce Recipes

STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE

Steps:

• Preheat the oven to 250 degrees F.
• Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
• Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
• Preheat a grill pan over medium-high heat.
• Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
• To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
• Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
• Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

FILETS AND CRAB WITH BéARNAISE SAUCE

Steps:

• Put the asparagus on a plate or platter. Drizzle the olive oil over the asparagus and season with the salt and pepper.In a small bowl mix together the salt with the pink peppercorns and black pepper. Lightly brush or spray both sides of the filets with the olive oil. Season with the salt and pepper mixture. Allow the filets to stand at room temperature for 20 to 30 minutes before grilling.MEANWHILE, MAKE THE SAUCE: In a small saucepan combine the vinegar, shallots, tarragon, salt and pepper along with 1 tablespoon water. Bring to a simmer over medium heat and continue cooking until the mixture is reduced to 3 tablespoons. Remove from the heat and allow to cook for a few minutes.In a small bowl whisk together the egg yolks. Whisk 1 tablespoon of the vinegar mixture into the eggs. Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. Then, immediately start drizzling the melted butter at a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Set the sauce aside at room temperature.Sear the filets over Direct High heat for 10 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 5 to 8 minutes. Grill the asparagus and crab legs over Direct Medium heat for 6 to 8 minutes, turning halfway through grilling time.Remove the filets from the grill and allow to rest for 2 to 3 minutes. Remove the asparagus and the crab legs from the grill. Cut the asparagus into 2 inch lengths and keep warm. Crack open the crab legs with a mallet or cut them open with kitchen shears and remove the meat.To serve, place one filet on each plate and top with some of the asparagus and crab meat. Drizzle béarnaise sauce over each plate.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.