Ingredients
- 1 lb Beef tenderloin steaks
- 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 4 oz Lobster tails substitute precooked lobster meat or king crab meat
- 4 slices Crusty bread toasted and buttered if desired
Bearnaise Sauce
- 2 tbsp Shallot minced
- 1/4 cup White wine
- 2 Egg yolks
- 1 tbsp Lemon juice
- 4 tbsp Butter melted
- 2 tbsp Tarragon chopped, plus more for garnish
Instructions
- For the béarnaise sauce: Add the wine and shallots to a saucepan over medium heat and bring to a simmer. Let simmer until the wine mostly evaporates. Then set the pan aside to cool. In a bowl whisk the egg yolks and lemon juice; season with salt and pepper. Mix the shallot wine reduction with the egg yolks. Slowly drizzle in the melted butter while whisking. The sauce should become thick and smooth. Whisk in the tarragon. Set aside.
- Season both sides of the steak with the steak seasoning, salt, and pepper.
- Preheat a grill or grill pan on medium heat.
- In a pot of boiling water cook the lobster to an internal temperature of 135°F using a thermometer. Drain and remove the shell. Chop up the lobster meat and season with salt and pepper to taste.
- Cook the steak to your desired temperature using a thermometer (see below).
- Set the steak on a cutting board to rest for 3-5 minutes.
- Top the steak with lobster meat and spoon the béarnaise sauce over. Garnish with tarragon.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 340kcal | Carbohydrates: 6g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 205mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 4mg
Oscar Style Filet Mignon
Ingredients
- 1 lb Beef tenderloin steaks
- 3 tbsp Steak seasoning Montreal steak seasoning or comparable brand
- 4 oz Lobster tails substitute precooked lobster meat or king crab meat
- 4 slices Crusty bread toasted and buttered if desired
Bearnaise Sauce
- 2 tbsp Shallot minced
- 1/4 cup White wine
- 2 Egg yolks
- 1 tbsp Lemon juice
- 4 tbsp Butter melted
- 2 tbsp Tarragon chopped, plus more for garnish
Instructions
- For the béarnaise sauce: Add the wine and shallots to a saucepan over medium heat and bring to a simmer. Let simmer until the wine mostly evaporates. Then set the pan aside to cool. In a bowl whisk the egg yolks and lemon juice; season with salt and pepper. Mix the shallot wine reduction with the egg yolks. Slowly drizzle in the melted butter while whisking. The sauce should become thick and smooth. Whisk in the tarragon. Set aside.
- Season both sides of the steak with the steak seasoning, salt, and pepper.
- Preheat a grill or grill pan on medium heat.
- In a pot of boiling water cook the lobster to an internal temperature of 135°F using a thermometer. Drain and remove the shell. Chop up the lobster meat and season with salt and pepper to taste.
- Cook the steak to your desired temperature using a thermometer (see below).
- Set the steak on a cutting board to rest for 3-5 minutes.
- Top the steak with lobster meat and spoon the béarnaise sauce over. Garnish with tarragon.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 340kcalCarbohydrates: 6gProtein: 29gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 210mgSodium: 205mgPotassium: 588mgFiber: 1gSugar: 1gVitamin A: 706IUVitamin C: 4mgCalcium: 120mgIron: 4mg
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