Beef Oscar

• Filet Oscar w/Crab
• 8 oz. beef tenderloin
• 3 fresh asparagus spears
• 3 oz. dungeness crab
• 1 pc. sourdough toast
• 3 oz. Bernaise sauce
• Bernaise Sauce
• 3 egg yolks
• 1/4 c. wine vinegar
• 2 sprigs tarragon
• 1 c. clarified butter
• 1 tsp. lemon juice
• Salt to tast

1. Sauce
2. Heat butter on low heat to clarify. Reduce red wine vinegar and tarragon until there is a tsp. of liquid left in the pan. Clarify your butter by taking the foam off the top of the butter, then separate egg yolks. k Add ingredients in the food processor except for the butter. Turn on the processor and slowly add the butter a spoonful at a time until it is smooth and thick. Add slat to taste. Keep sauce in warm place so it will not separate.
3. Filet
4. Grill filet to desired temp. Steam asparagus for three minujtes. Toast the sourdough bread. Heat crab in the oven for 4 min. Stack the ingredients as follows.
5. Toast on the bottom, followed by the asparagus, filet, crab and sauce on top.

filet oscar, beef tenderloin, crab, sourdough toast, bernaise sauce, bernaise sauce, egg yolks, wine vinegar, tarragon, butter, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/beef-oscar-1214508 (may not work)