Steak Oscar by The Bistro at Duplin Winery's Executive Chef William B. Fussell

    * 2-6 oz. Filet Mignon, 1.5 inches thick
    * 1/2 cup butter
    * 4 oz. crabmeat, pasteurized
    * 3 oz. Béarnaise Sauce (recipe below)
    * fresh asparagus, steamed

Directions:

    * season steaks with salt and pepper
    * grill steaks 8-10 minutes or until desired doneness
    * heat 1/2 cup butter and crabmeat until hot throughout
    * place asparagus with some water in a microwavable bowl and cook for 2-3 minutes

To Serve:

    * place crabmeat and asparagus over the steak
    * cover with the Béarnaise sauce
    * garnish with roasted potatoes and paprika

Yields: 2 servings

 

Béarnaise recipe:

    * 2 TB minced shallots
    * 1 TB wine vinegar
    * 1/4 tsp tarragon
    * 1/4 cup butter
    * 1/2 cup whipping cream
    * 2 egg yolks
    * dash of lemon juice cayenne

Combine shallots, vinegar, and tarragon in small saucepan.  Boil over medium heat, stirring until liquid is evaporate.  Cook until lightly browned, pour in 1/4 cup cream.  Bring to boiling, stir some of hot mixture into egg yolks. Return to sauce pan, cook briefly, stirring until slightly thickened.  Stir in remaining cream, if needed.  Add dash of lemon juice and cayenne to taste.  Sauce can be reheated over hot, not simmering water.  Prepare so sauce is the last to be finished.