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
- Marinate tenderloin steak with olive oil, rosemary, garlic, mustard, salt and pepper. Keep aside.
- 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.
- To make rosemary sauce, mix red wine, rosemary, steak sauce, salt and pepper and cook for 3-5 minutes on medium heat.
- On a hot grill cook tenderloin steak until medium cooked. Cook asparagus tips for 1-2 minutes.
- 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.
- Garnish with rosemary sauce and fresh rosemary and serve hot.
