TENDERLOIN ALA OSCAR
Grilled tenderloin steak, crab meat, béarnaise sauce and asparagus tips served with rosemary sauce

INGREDIENTS

4 tenderloin steak (180 gms.)

2 tsp. garlic, minced

2 tsp. mustard paste

2 tsp. rosemary, chopped

1 tbsp. olive oil

Salt and pepper to taste

5 nos. asparagus tips

1 tbsp. blanched crab meat, chopped

For Béarnaise sauce:

1/4 cup chopped fresh tarragon leaves

2 shallots, minced

1/4 cup champagne vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

Salt and pepper to taste

For Rosemary sauce:

1 tsp. Fresh rosemary, chopped

1 tbsp. red wine

2 tbsp. steak sauce

Salt and pepper to taste

DIRECTIONS

1. Marinate tenderloin steak with olive oil, rosemary, garlic, mustard, salt and pepper. Keep aside.
2. To make béarnaise sauce, in a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and reduction liquor together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.
3. To make rosemary sauce, mix red wine, rosemary, steak sauce, salt and pepper and cook for 3-5 minutes on medium heat.
4. On a hot grill cook tenderloin steak until medium cooked. Cook asparagus tips for 1-2 minutes.
5. In a serving plate arrange asparagus tips in center and put all the steaks on it. Spread cooked crab meat on steak and pour 1 ½ tbsp. béarnaise sauce on top. Gratinate under salamander until golden brown.
6. Garnish with rosemary sauce and fresh rosemary and serve hot.