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Filet Oskar from Morton's of Chicago Recipe | |
Beef | |
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Ingredients:
Ingredients:One filet, 10 oz. One filet Oskar Setup *(See below instructions) 2 oz. Crouton, wild mushroom 3 oz. Bearnaise Sauce Broil steak to desired temperature While filet if cooking, place pre-portioned Oskar set up in oven above the broiler. Heat thoroughly, app. 8-10 minutes. Cut filet in half, against the grain and place each half on a crouton. Remove Oskar set up from oven and place four pieces of asparagus halves on top of each filet half to form a squared off "#" design for the crab to rest on. Place one ounce of crabmeat on top as asparagus on each filet half. Pour 1 1/2 ounce Bearnaise Sauce over top of both filet halves. *Filet Oskar Setup: 2 spears Asparagus, blanched 2 oz. Crab meat, Phillips colossal Cut each spear in half, and then split lengthwise. Place in a single layer in a disposable aluminum pie tin. Weigh out on electronic scale 2 oz. of crab meat. Place in center of plate, not on asparagus.
Directions:
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