MORTON'S FILET OSCAR
Steps:
- For Filet: Preheat oven to 400ºF. Grill or broil the steak to desired temperature. While filet is cooking, select 2 asparagus spears of approximately the same size. Cut each spear in half and split lengthwise, trying to ensure that the pieces are approximately the same size. Place asparagus and crabmeat in a single layer in a pie tin or on a cookie sheet, then heat thoroughly in oven for approximately 8-10 minutes. When the filet is cooked, remove it from the broiler or grill and slice it in half against the grain, and place each half on a plate. Remove the crab meat and asparagus from the oven and place the four pieces of asparagus halves carefully on top of each filet half to form a number sign so that it will support the crab meat. Place 1 ounce of crabmeat on top of asparagus on each filet half. Pour 1½ ounces béarnaise sauce over the top of each filet half and garnish with a sprinkle of parsley. Bernaise Sauce: Combine white wine, vinegar, shallots, tarragon and black pepper in a small nonstick skillet. Bring mixture to boil. Reduce heat and simmer uncovered until reduced to about 2 tablespoons. Put 1-2 inches of water in bottom of a double boiler. Strain wine-vinegar mixture and pour it into the top of a double boiler, discarding all solids like the shallots. Add eggs and stir well. Bring water in double boiler to a boil, stirring mixture in upper chamber continuously. When slight bubbles appear around the perimeter, reduce heat to low. Add butter, one tablespoon at a time, stirring constantly with a wire whisk until blended. Cook until sauce thickens slightly. Remove from heat, set aside and keep warm.
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