Beef

Oscar Filet Mignon with Hollandaise Sauce

Jody

Prep Time: 15 min

Cook Time: 20 min

Difficulty: Intermediate

When you are ready to pull out all the stops, Oscar Filet Mignon with Hollandaise Sauce is the way to go. Delicious flavor and picture-perfect presentation means any guests will be impressed.

Instructions

Step 1: For crab topping: In a small mixing bowl, combine crab meat, lemon zest, shallot, and 1 teaspoon Ben’s Heffer Dust, and refrigerate.
Step 2: For hollandaise sauce: In a blender: combine egg yolk, lemon juice, salt, pepper, and Ron’s Screamin' Pig Rub. Pulse blender for a few seconds to combine all ingredients.
Step 3: Heat butter in a saucepan in recteq until melted butter reaches 185°F. With blender on low speed, drizzle melted butter into the blender through the top.
Step 4: Blend for 1-3 minutes; consistency should be thick and color should be pale yellow. Keep hollandaise warm while cooking steaks.
Step 5: For steak: Season steaks with Ben’s Heffer Dust and grill to desired doneness (about 5-8 minutes a side: 130°F -135°F internal).
Step 6: Top steak with about 1-2 ounces of crab mixture about 5 minutes before removing from recteq. Allow to rest before topping with warm hollandaise.

Ingredients

Serving Sizes

Ingredients

5 ounce(s) Lump Crab Meat
1 teaspoon(s) Lemon Zest
1 tablespoon(s) Shallot, chopped fine
3 tablespoon(s) Ben's Heffer Dust
3 Egg Yolks
2 tablespoon(s) Lemon Juice
1 teaspoon(s) Salt
1 teaspoon(s) Pepper
1 teaspoon(s) Ron's Screamin' Pig Rub
2 stick(s) Unsalted Butter
2 Filet Mignon

Tools Needed

recteq Chef's Knife
Disposable Cutting Board
Nitrile Gloves
Small Mixing Bowl
Small Sauce Pan
Spatula
Tongs
Cast Iron Skillet

Step 1: For crab topping: In a small mixing bowl, combine crab meat, lemon zest, shallot, and 1 teaspoon Ben’s Heffer Dust, and refrigerate.
Step 2: For hollandaise sauce: In a blender: combine egg yolk, lemon juice, salt, pepper, and Ron’s Screamin' Pig Rub. Pulse blender for a few seconds to combine all ingredients.
Step 3: Heat butter in a saucepan in recteq until melted butter reaches 185°F. With blender on low speed, drizzle melted butter into the blender through the top.
Step 4: Blend for 1-3 minutes; consistency should be thick and color should be pale yellow. Keep hollandaise warm while cooking steaks.
Step 5: For steak: Season steaks with Ben’s Heffer Dust and grill to desired doneness (about 5-8 minutes a side: 130°F -135°F internal).
Step 6: Top steak with about 1-2 ounces of crab mixture about 5 minutes before removing from recteq. Allow to rest before topping with warm hollandaise.

Chef Pairings

It's an elegant main course that will truly impress, so pair up with Prosciutto Wrapped Asparagus and wild rice.