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BEEF - FILET MIGNON - Steak Oscar
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STEAK OSCAR The Chew - Mario Batali | |
6 Pieces | Filet Mignon, 1-inch thick |
1/4 cup | Vegetable Oil,, (or any non-flavored oil) |
1/4 cup | Soy Sauce |
1/4 cup | Stems from Cilantro, (roughly chopped) |
2 tablespoons | Fresh Ginger, sliced |
Salt | |
Freshly Ground Black Pepper | |
Crab Cakes | |
12 ounces | Lump Crab Meat, (picked through to remove shells) |
1/4 cup | Cilantro, (finely chopped) |
2 tablespoons | Mayonnaise |
2 | Eggs,, (beaten) |
1/4 cup | Panko Bread Crumbs |
3 | Scallions,, (finely chopped) |
2 tablespoons | Butter |
Extra-Virgin Olive Oil | |
1 | Jalapeno,, (seeds removed, finely chopped) |
Salt | |
Freshly Ground Black Pepper | |
Sweet Corn Velouté | |
4 ears | Corn |
1/4 cup | Butter |
1 cup | Vegetable Stock |
Water, alternative | |
1/2 cup | Heavy cream |
1 tablespoon | Sriracha |
Salt | |
Freshly Ground Black Pepper | |
MIXED HERB SALAD | |
1 cup | Cilantro, (whole leaves removed from stem) |
1 cup | Mint,, (whole leaves removed from stem) |
1 cup | Basil,, (whole leaves removed from stem) |
1 | Lime,, (zest and juice) |
2 tablespoons | Extra-Virgin Olive Oil |
Salt | |
Freshly Ground Black Pepper |
In a glass baking dish, whisk to combine Vegetable Oil, Soy Sauce and Ginger. Add the Filet Mignon pieces and toss to coat all sides. Cover, refrigerate and let marinade for at least 30 minutes or up to 8 hours. Remove Steak from the refrigerator 30 minutes before grilling.
For the Sweet Corn Velouté:
Remove the Kernels from Corn Cobs and set aside. Melt Butter in a high-sided sauté pan over medium heat. After the foam subsides, add the reserved Corn Kernels, season with Salt and cook for 3-4 minutes. Turn off heat. Add 1 cup of stock or water to the corn kernels. Using an immersion blender, blend the corn and stock until smooth. Finish Velouté with Cream and Sriracha, and season with Salt and Pepper. (The consistency should be thick and velvety like Hollandaise Sauce.)
For the Crab Cakes:
Add all the ingredients into a large mixing bowl. Season with Salt and Pepper, and gently stir to combine. Divide mixture into 6 equal portions. Form into round patties.
Meanwhile, preheat grill to medium-high heat. Remove Steak from marinade and wipe off excess marinade. Generously season the Steaks with Salt and Pepper. Place Steaks on the preheated grill and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the Steaks to a cutting board. Tent with foil and let stand 10 minutes.
While the Steaks are resting, heat a large non-stick sauté pan over medium heat. Melt Butter with 1 tablespoon of Olive Oil. Add Crab Cakes to the hot pan and cook until golden brown on both sides, about 8 minutes total.
For the Mixed Herb Salad:
Whisk together Lime Juice, Zest and Oil in medium-sized bowl. Add Herbs, season with Salt and Pepper and gently toss to coat.
To Assemble:
Pour a few spoonfuls of Velouté into the center of a dinner plate. Top with seared Filet. Top with Crab Cake. Finish with a large pinch of Mixed Herb Salad.
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