Monday, March 7, 2011

Fancy Schmancy

No I am not talking about getting all dressed up. I'm talking about my awesome Saturday night dinner, cooked up in my very own kitchen. I gave you all a little spoiler yesterday with a photo of the yummy finished product. (Sorry, I couldn't help myself.) But of course, now we have to get down to the details of just what is on that plate. 




Believe me, you want to know, and you want to make this the next time you are wanting a "fancy" at-home dinner. (Note: I will not be providing a recipe for the veggies, the asparagus was just steamed, and the mushrooms were sauteed with a little wine and butter. That was the easy part.) First let's start off with the main course, which is hidden under that lovely sauce, asparagus, and crab meat mixture. In case that description didn't give it away..

Filet Oscar
Ingredients
For the Filet:
- (2) 8 oz. steak filets 
- Salt (to taste)
- Ground black pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp butter

For the Bearnaise sauce:
- 1/4 cup chopped shallot
- 1/4 cup of white wine vinegar
- 1/4 cup of dry white wine (I used a Pinot Grigio/Chardonnay blend)
- 3 egg yolds
- 1 stick of butter
- 1 tsp of lemon juice

For the topping:
- 8 oz of lump crab (I used canned)
- A handful of steamed asparagus

Method
1. For the Filet: Preheat the oven to 375.
2. While that's heating up, take the olive oil and butter in a large frying pan and place on medium-high heat. Pat both sides of each of the filets dry, and season to taste with salt and pepper. Add to the pan once the butter begins to brown.
3. Cook until a nice golden brown sear has formed on both sides, and then transfer to a baking tray and place in the oven.
4. Cook the meat to your desired temperature. (We cooked ours to about a Medium, for about 12 minutes.) 
5. Place the meat to the side with tinfoil over top of it until the sauce, and asparagus are complete.
6. For the sauce (Please note: this should be one of your last steps as you don't want the sauce sitting for too long a period of time): place the shallot, vinegar, and wine in a small sauce pan and cook over medium high heat, reducing it until there are about 2 tbsp of the liquid remaining. 
7. Remove from the oven and using a strainer (with a small bowl underneath to catch the liquid), remove all of the solids from the sauce (making sure to press on the solids to make sure all of the liquid has been taken out). Discard the solids.
8. Place the stick of butter in the microwave for about 30 seconds (or until half of the butter is melted, and the other half is still solid, but soft). At this time, add your yolks to a blender and blend on high speed for about 15 seconds (or until beaten). Slowly add the shallot reduction and the butter into the blender. Add in a pinch of salt and lemon juice, and blend together for about 30 seconds or so (or until mixed). 
9. To assemble: Place the filet on a plate, and top with your desired amount of crab meat (I split it so there were about 4 oz on each filet), and place the asparagus over top of that. Then drizzle a little bit of Bearnaise sauce over top (I did this a little backwards, putting the asparagus on last - oops!) and serve. 

If you love steak, and crab meat this dish is absolutely for you. Keep in mind that if you are not a steak eater, you can totally do something similar with fish. Just swap out the meat for the white fish of your choice. Now on to the potatoes that have changed my life forever. Yes, I loved them that much! I truly don't know that I will ever be able to make a different white potato ever again. (It's probably hard to tell from the picture above what exactly they are, so I decided to borrow the one below from Marci @ On My Menu, which is where I got the idea for this recipe. Thanks Marci!)


Individual Potato Au Gratins
(from On My Menu)
Ingredients
- Canola oil spray
- 2 large russet potatoes, roughly peeled and thinly sliced
- 1/2 cup grated Swiss cheese (I used a Swiss Gruyere combo that was fantastic!)
- 2 green onions, finely chopped
- Salt
- Ground black pepper
- 3/4 cup heavy cream

Method
1. Preheat oven to 375 degrees.
2. Spray 8 muffin tins with canola oil spray (I used all 12 of my muffin tins).
3. Layer the potato slices, cheese, and onion into each muffin cup. 
4. Season with salt and pepper on top of each one with a tbsp or 2 of cream. 
5. Cover the tray with foil and bake for 30 to 40 minutes, making sure to remove the foil halfway through the cook time. 
6. Remove from muffin tins, plate, and enjoy!

As I said these were fabulous! You must go and make them as soon as possible. They look so adorable and taste amazing. There truly are no words. Except for these three - Go make them now! 

This meal was awesome and I am looking forward to the next time we decide to go "fancy" again, but until then I am already making lots of plans for my new found favorites, the potatoes! I think this will become a staple side dish for me. Although I will have to watch how often I make them since they aren't the best for your waistline (you know what I mean..). 

Until Next Dine! 

3 comments :

The Tales from the Fairy Dust said...

I totally need to make these potato yumminess ASAP! The last time I totally should have followed the recipe...and I have swiss cheese at home. Hmmm. Can't wait to try these again!

Jocelyn said...

my mouth is watering...

Smiling is Good for Your Teeth said...

yum! those potatoes look amazing!

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