Ingredients:
Potatoes Dauphinoise:
5 Russet Potatoes
1 cup Heavy Cream
2 tsp Garlic, diced
2 sprigs Thyme
Salt and Pepper, to taste
Gruyere Cheese
Filet Oscar:
12 oz Steak Filet
Salt and Pepper, to taste
1 tsp Olive Oil
5 stalks of Asparagus
2 tbsp Clarified Butter
1 cup Crab Meat
Bèarnaise Sauce:
5 Egg Yolks
1 tsp Water
1 tsp White Wine
2 cups Clarified Butter
½ Lemon, juice of
Salt & White Pepper, pinch
1 tsp Tarragon Reduction
Method of Preparation:
Dauphinoise Potatoes:
Start by peeling the potatoes and slice them thin with a mandolin. Pour heavy cream into a pot and add garlic and thyme. Steep the ingredients. In a pan lay out the potatoes. Season with salt and add a layer of cheese. Layer of the cream on top of the cheese. Keep adding layers until the pan is completely full. Put into the oven. Take the potatoes out of the oven after 15 minutes and let it cool.
Filet Oscar:
Heat up your cast iron pan. While the pan is heating up, season the steak with salt and pepper. Add olive oil to the pan. Place the steak into the pan and sear both sides. Place the pan into the oven.
Take the Asparagus and slice them into smaller pieces. Blanch the asparagus in salted water for about 30 seconds. Warm up the crab meat and asparagus in a pan. Season with salt and white pepper.
Bèarnaise Sauce:
In a bowl add the yolks, water and white wine and start to whisk over a double broiler. Remove from the heat before it gets over cooked. Keep whisking until it thickens up. Slowly add the butter to the sauce and keep whisking. After the sauce emulsifies, add the lemon juice and salt and pepper. Mix together. Keep mixing and add the tarragon reduction.
Plating:
Put the steak in the center of the plate. Place the crab and asparagus on top of the steak. Top it off with the sauce. Plate the potatoes on a separate plate.