Paleo Filet Oscar
-Steak, Bearnaise Sauce, King Crab, + Asparagus are all included in this amazingly delicious {Perfect Date Night} dinner recipe.-
With Valentine’s Day just around the corner I figured it was the perfect time to share one of the most delicious meals I’ve had in my entire life, EVER. The very first time I had this was also the very first Christmas Eve I spent with my boyfriend {Aww….}Ha! But really, we went to church + then came home, cracked a bottle of wine and created this amazing dish together! It was a HUGE success and we immediately made this meal part of our yearly Christmas traditions.
When I say this meal is downright unbelievable, I’m not lying. Just thinking about this dinner is making my mouth water as I’m sitting here, not at all hungry {because I just made an amazing donut recipe for you + obviously had to taste test them} and writing this post. The whole recipe is absolutely KILLER, I mean seriously: steak, King Crab, and asparagus all in one recipe?! And thenthe Bearnaise sauce… Oh-Em-Gee, the sauce. I could literally eat it on anything, including directly off of my finger. It’s the perfect mix of savory, tangy, and creamy… I just can’t even begin to describe my obsession with it. Oh, + I almost forgot to mention that is recipe I can’t stop talking about… it’s actually healthy for you. {Score!}
Because this meal is so good {+ slightly on the expensive side} I usually only pull it out from the archives only once or twice a year. It’s just one of those meals that is meant for a special occasion, just like that nicely aged bottle of wine you’ve been saving for just the right moment. And that’s why I figured this week was a prime opportunity to share this with you all. Because whether you’re looking to use your cooking skills “Wow” that special someone for the very first time, or if you’re looking for a way to spice this up after years + years of marriage, this recipe right here is your Golden Ticket.
So for Valentine’s Day this year I highly recommend you skip the crowded restaurants, light some candles , pour a couple glasses of wine + prepare to blow your lovers mind with a classy night in + this unbelievable recipe.
Paleo Filet Oscar
Ingredients:
For the Steak:
· 4 Beef Tenderloin Steaks
· Sea Salt + Black Pepper
For the Bearnaise Sauce:
· ¼ C. White Wine Vinegar
· ¼ C. Dry White Wine
· ¼ C. Shallot, finely chopped
· 1 Tbsp. Fresh Tarragon
· 3 Eggs Yolks
· 1 Stick of Butter, cut into 6-8 small pieces
· ½ Tsp. Lemon Juice
Other Ingredients:
· Meat from 2 Large, Steamed King Crab legs
· 1lb Sautéed or Grilled Asparagus
· Extra Virgin Olive Oil
Methods:
· Preheat oven to 375
· Fill a large stock pot ¾ way with water and bring to a boil
· Add in the crab legs + boil them for 4-5 minutes
· Using a fork, knife, or {crab meat removal tool} remove the meat from the crab legs and place in a medium bowl
· To sauté the asparagus: warm a large skillet on the stovetop. Add in 2 Tbsp olive oil and the asparagus and lightly season with salt + pepper
· Cook until asparagus begins to tender {to your liking} and remove from heat
· To cook the steaks: Preheat an outdoor {or indoor} grill
· Pat the steaks dry and season both sides with sea salt and black pepper
· Place the steaks on the grill and cook 3-4 minutes per side {depending how well you want it cooked}
· Remove from heat and cover with foil while making the sauce
· To make the Béarnaise sauce: Boil the wine, vinegar, shallots, and tarragon in a small saucepan until liquid has reduced to about 2 Tbsp.
· Then strain through a fine-mesh sieve and set into a medium bowl, discarding solids
· Whisk the egg yolks into the vinegar mixture, and then set the bowl over a double boiler and cook until hot, constantly whisking until the yolks have thickened slightly.
· Add in the butter 1 piece at a time, whisking constantly and making sure to add a new piece each piece before previous one has melted completely
· Remove from heat and whisk in lemon juice and salt + pepper to taste
· If needed: keep warm by leaving the bowl over the double boiler, otherwise remove from heat
· To assemble: Add about 1/3 cup of the sauce to the bowl of crab and lightly toss to combine well
· Plate the asparagus on a large plate, then lay the steaks directly on top and finish with a generous portion of the crab mixture
· Top with additional Béarnaise sauce and serve
What does everyone have planned for their Valentine this year?!
