Topic: Food
I had this dish at Jumer's Chateau in Bloomington-Normal, Illinois and it was delicious!
TOURNEDOS OSCAR RECIPE
2 ea. Beef tenderloin medallions, 2.5 oz.
4 ea. Fresh asparagus spears, peeled
3 oz. Jumbo lump crab meat
2 ea. Sourdough rounds, toasted
3 oz. Béarnaise sauce (see recipe below)
Salt, Black Pepper
1 Season tenderloin medallions with salt, pepper and place on grill. Cook until desired temperature.
2. Steam asparagus until tender approximately 3 minutes.
3. Toast sourdough rounds
4. Heat crab meat in the oven on sizzler plate for approximately 3 minutes.
5. To serve, stack the ingredients as follows on serving plate. Toast on bottom, followed by asparagus, tenderloin medallions, crab and sauce on top. Serve immediately.
BEARNAISE SAUCE RECIPE
1/4 cup dry white wine
1/4 cup white-wine vinegar
Directions
- In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Boil until the liquid is reduced to 2 tablespoons, 8 to 10 minutes.
- Strain the vinegar mixture through a fine-mesh sieve into a medium heatproof bowl. Whisk in the egg yolks.
- Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 3 to 4 minutes.
- One piece at a time, whisk in the butter until melted and smooth. Remove from heat and whisk in the lemon juice, the remaining tablespoon of tarragon, and ½ teaspoon each salt and pepper.
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Updated: Monday, 5 September 2016 10:41 PM CDT
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