Lunchbreak: Filet oscar from Chicago Firehouse Restaurant

Chicago Firehouse Restaurant
1401 S. Michigan Avenue
Chicago
(312) 786-1401
www.chicagofirehouse.com

Filet Oscar

Ingredients:
3 8 oz center cut beef filets
6 oz jumbo lump crab meat
4 oz Béarnaise Sauce
10 asparagus spears
Kosher Salt and black pepper, as needed
1 oz grape seed oil

Directions:
Season the filets liberally with kosher salt and fresh cracked black pepper, rub with grape seed oil. If using a grill, do not overload, a good general rule of thumb is to leave about 1/3 of the grill open while cooking to allow the flames to breath. If cooking indoor, heat a cast iron pan over medium high heat. Place the filets in the pan and sear for 3 min on each side, finish under the broiler until desired temperature. Allow to rest for 3 min or so. Heat the crab in oven for 1-2 min, until hot. Roast asparagus under broiler for 2-3 min, depending on size. Top the filet with crab and finish with béarnaise sauce.

Béarnaise Sauce

Ingredients:
4 egg yolks
6 oz clarified butter
4 oz White Wine Vinegar
2 sprigs fresh tarragon
2 oz minced shallot
tabasco, as needed
Worcestershire Sauce, as needed
salt, as needed

Directions:
Melt butter, allow to simmer and for the milk solids to sink to the bottom. Once the butter is clearly separated, allow to cool slightly, pour off the clear (clarified) butter and discard the milk at the bottom. Reduce the shallot, one sprig of tarragon and white wine vinegar to a syrup, strain and reserve. Whisk the egg yolks over a double boiler and add the vinegar syrup. Whisk in the clarified butter in a slow stream. Take off heat and season with fresh chopped tarragon, Tabasco, Worcestershire and salt.

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