Mortons Filet Oscar Recipes

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

MORTON'S FILET OSCAR

Steps:

• For Filet: Preheat oven to 400ºF. Grill or broil the steak to desired temperature. While filet is cooking, select 2 asparagus spears of approximately the same size. Cut each spear in half and split lengthwise, trying to ensure that the pieces are approximately the same size. Place asparagus and crabmeat in a single layer in a pie tin or on a cookie sheet, then heat thoroughly in oven for approximately 8-10 minutes. When the filet is cooked, remove it from the broiler or grill and slice it in half against the grain, and place each half on a plate. Remove the crab meat and asparagus from the oven and place the four pieces of asparagus halves carefully on top of each filet half to form a number sign so that it will support the crab meat. Place 1 ounce of crabmeat on top of asparagus on each filet half. Pour 1½ ounces béarnaise sauce over the top of each filet half and garnish with a sprinkle of parsley. Bernaise Sauce: Combine white wine, vinegar, shallots, tarragon and black pepper in a small nonstick skillet. Bring mixture to boil. Reduce heat and simmer uncovered until reduced to about 2 tablespoons. Put 1-2 inches of water in bottom of a double boiler. Strain wine-vinegar mixture and pour it into the top of a double boiler, discarding all solids like the shallots. Add eggs and stir well. Bring water in double boiler to a boil, stirring mixture in upper chamber continuously. When slight bubbles appear around the perimeter, reduce heat to low. Add butter, one tablespoon at a time, stirring constantly with a wire whisk until blended. Cook until sauce thickens slightly. Remove from heat, set aside and keep warm.