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
xxx
Print this recipe
Submitted 6/13/05.
Source: Internet
Submitted By: Meryl
merstarunicorn11@hotmail.com
Filet Oskar from Morton's of Chicago