This filet oscar recipe is the perfect for a romantic dinner for two! We were a bit over whelmed with the idea of making a bearnaise sauce but we watched a few YouTube videos before and decided we were up for the challenge. It is really quite easy to make!
Pat the steaks dry and season both sides with sea salt and cracked black pepper.
Grill them 4-5 mins each side. Cook to an internal temperature of 135 for medium rare. Remove from grill and tent with foil while you finish the sauce.
Bring a pot of salted water to a boil. Add the tips and cook for 90 seconds or until the asparagus tips turn bright green.
Remove and place in a bowl of ice water to stop cooking.
Boil wine, vinegar, shallots, and fresh tarragon in saucepan until liquid is reduced. Strain through a sieve (we used cheesecloth) into a medium bowl. Discard the solids.
Whisk the yolk into the vinegar mixture and then set the bowl over a double boiler and cook until hot whisking constantly until yolks have thickened.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper
Plate the steaks and top with a generous portion of the crab and asparagus. Top with bearnaise sauce and serve!