What is filet mignon oscar

Stay in touch with Cuisine at Home. Elegant veal Oscar is traditionally made with veal medallions, but this Stuffed Filet Mignon Oscar rendition is even fancier. Thick-cut filet mignon steaks replace veal. Print It Now. Stuffing the filets is a two-step process. For the filling, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Add crabmeat; toss gently with hands to combine. Sear filets, 5 — 6 minutes per side.

Transfer filets to a rack to cool, 15 — 20 minutes. Whisk together the water, egg yolks, salt, pepper, lemon juice, vinegar, Worcestershire sauce, and Tabasco.

Keep whisking until the eggs thicken. Be careful not to overcook the eggs. While vigorously whisking, slowly pour a steady stream of melted butter into the cooked egg mixture. Continue whisking about 4 minutes, until the sauce becomes creamy. If it curdles, add a teaspoon of water to re-emulsify the sauce. Keep warm and set aside. With proper instruction, you too can master these lovely emulsion sauces. Watch Chef John make an amazing "tarragon-spiked, shallot-infused" Bearnaise Sauce :.

To do this, just gently toss the asparagus spears with olive oil and a little salt and pepper, then cook until just tender.

If you are grilling your steaks, the asparagus can grill right beside them, and should be done in minutes depending on the heat of your grill. To roast, cook them in a degree F oven on a foil-lined baking sheet until tender, about 10 minutes.

Speaking of the steak, show it a little love too! Rub it with your favorite steak seasoning, fresh garlic, or seasoned salt before cooking. Some people like a nice, thick filet mignon steak, and who can blame them! What's the difference, you ask? Tournedos are nice in that they cook faster than a thick piece of filet, but the main reason is that you have more surface area for your seasoning, and more area to brown on the grill.

This equates to extra flavor in every bite.