Filet Oscar Recipe needed

[WHITEtail doe]

Had this at Saltgrass in Galveston, as the daily special. It was out of this world. Does anyone have a recipe for it. Found a few online but was wondering if anyone had a tried recipe.... It was a center cut filet served over garlic mashed potatoes with a buttery cream sauce with lump crab and a grilled shrimp on top and two spears of asparagus.....

[DaveS903]

I've had that at Saltgrass too and you are right - it is reallllllllly good!

"Oscar" Sauce is bearnaise sauce...which is hollandaise sauce (egg yolks, butter, finely minced shallots/garlic, and lemon juice) with minced tarragon added in. Here are a bunch of recipes: http://www.cooks.com/rec/search/0,1-..._sauce,FF.html. Stir in some lump crabmeat and top with couple of asparagus spears and a shrimp and you are in bidness!

[Cajun Blake]

I've had that at Saltgrass too and you are right - it is reallllllllly good!

"Oscar" Sauce is bearnaise sauce...which is hollandaise sauce (egg yolks, butter, finely minced shallots/garlic, and lemon juice) with minced tarragon added in. Here are a bunch of recipes: http://www.cooks.com/rec/search/0,1-..._sauce,FF.html. Stir in some lump crabmeat and top with couple of asparagus spears and a shrimp and you are in bidness!

Dave is spot on


FYI ..............

Bernaise sauce is a sauce of the mayonnaise family, like Hollandaise sauce, and is an emulsion of butter and egg yolk with the distinct flavoring of tarragon, shallots, and chervil. Sauce Béarnaise in French, Bernaise sauce is best served with meat, poultry, or vegetables. Though several variations of recipes for Bernaise sauce exist, it is a difficult sauce to perfect because it requires special attention to avoid separation and curdling. When prepared properly, it is a smooth, creamy sauce.

Hollandaise sauce is an emulsion of butter and lemon juice using egg yolks as the emulsifying agent, usually seasoned with salt and a little black pepper or cayenne pepper. It is a French sauce, so named because it was believed to have been, or to have mimicked, a Dutch sauce. Hollandaise sauce is well known as a key ingredient in eggs Benedict. The sauce is one of the five sauces in the French haute cuisine mother sauce repertoire.

Among the variations of hollandaise are Mousseline Sauce (with cream added), Maltaise Sauce (with orange juice and zest), Mikado Sauce (with tangerine juice and zest), mustard sauce (with white mustard). There are also versions with horseradish, anchovies, or capers. Among the descendants of béarnaise sauce are Choron Sauce (with tomato), Valois Sauce (with veal stock), and Paloise Sauce (with mint instead of tarragon).