Morton's Steak Bible Recipes And Lore from the Legendary Steakhouse

BEEF FILET OSKAR Without question, this is an indulgent way to serve steak. The filet steaks (filets mignons) are served with lump crabmeat and our very own Bearnaise Sauce. Look for large asparagus because they will best support the crabmeat and look great on top of the filet. Just as you look for the best meat, buy the best lump crabmeat you can. Everything for this very special dish must be first-rate! Wine recommendation: Pinot Noir or Red Burgundy Serves 6 INGREDIENTS --Six 8 to 9-ounce filets mignons, each about 2 inches thick --Vegetable oil cooking spray --Seasoned salt --12 slices very thin white bread --12 large asparagus spears --12 ounces fresh lump crabmeat (2 loosely packed cups) --2 and one-quarter (2.25) cups Bearnaise Sauce (recipe follows), warmed Bearnaise Sauce -- 1 tablespoon white wine vinegar -- 1 tablespoon dry white wine -- 1 teaspoon dried tarragon -- Half (.5) teaspoon chopped shallots -- 2 cups Hollandaise Sauce (recipe follows) -- Salt Hollandaise Sauce -- 5 large egg yolks -- 1 and one-half (1.5) cups Clarified Butter -- 1 and one-half (1.5) teaspoons fresh lemon juice -- Eighth of a teaspoon of Worcestershire sauce -- Dash of Tabasco or other hot pepper sauce -- Quarter (.25) teaspoon salt -- Eighth of a teaspoon of freshly ground white pepper TO PREPARE 1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. 2. Preheat the oven to 400F. 3. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill. 4. Season the filets lightly on both sides with the seasoned salt. 5. Lay the bread slices on a work surface. Using a 3-inch-wide round cookie cutter or water glass, cut out 12 rounds. Transfer the rounds to a baking sheet. Bake, turning once, for 5 to 7 minutes, or until the croutons are light golden brown and crisp. Watch them carefully; they brown quickly around the edges. Cool on wire racks. 6. Lower the oven temperature to 300F. 7. In a large skillet filled about halfway with boiling water and set over medium-high heat, blanch the asparagus spears for 2 to 3 minutes, or until fork-tender. Cut each asparagus spear in half crosswise and then split each half lengthwise. Lay the split spears in a single layer around the perimeter of an 11 x 17-inch baking pan. Place the crabmeat in the center of the pan. Heat the asparagus and crabmeat in the oven for 8 to 10 minutes, or until heated through. Remove from the oven and cover to keep warm. 8. Meanwhile, if using a charcoal grill, grill the steaks for about 5 minutes. Turn, using tongs, and grill the other side for about 5 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 5 minutes. Turn, using tongs, and grill the other side for about 5 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for 8 minutes. Turn, using tongs, and broil the other side for 7 to 8 minutes for medium-rare, or until the desired degree of doneness. 9. Cut each filet in half against the grain and put each portion, cut side up, on a crouton. Put two croutons on each serving plate. Put four asparagus pieces (two with tips) on top of each filet half to form a squared crosshatch (#) design. Divide the cFritsch, Klaus is the author of 'Morton's Steak Bible Recipes And Lore from the Legendary Steakhouse', published 2006 under ISBN 9781400097944 and ISBN 1400097940.