Mortons Filet Oscar Recipes

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
• For the steak: Generously salt and pepper both sides of the steaks.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
• For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

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.