Filet & Lobster Oscar Style
Ingredients:
- 1 ea 11oz Filet
- ¼ tsp Sea Salt
- 1/8 tsp Ground Black Pepper
- 1 ea 8 oz Lobster tail
- 1 tsp Blackening Seasoning
- 1 tsp Canola Oil
- 6 f.z. Lemon water (1 cup water plus the juice of 1 lemon)
- 3 ea asparagus
- 2 f.z. Béarnaise Sauce
Ingredients for Béarnaise Sauce:
- 6 f.z. pasteurized egg yolks
- 3 f.z. lemon juice
- 1 Tbsp Worcestershire
- 1 Tsp Tabasco
- 6 cups Clarified Butter
- 1 cup heavy cream
- 2 Tbsp Béarnaise reduction
Béarnaise Sauce process:
- Place all ingredients except clarified butter into a 1 gallon container.
- Heat your clarified butter to 140-145 degrees.
- With an immersion blender blending your ingredients slowly add your clarified butter.
- Once all of your butter is incorporated hold it in a warm area of your kitchen.
Cooking process:
- Heat pan and add oil.
- Season your filet with salt and pepper on both sides.
- Sear filet in pan and let cook for 3 minutes undisturbed.
- Flip and repeat step 3.
- Move your filet into a preheated 450 degree oven and cook until desired temperature is reached.
- Remove the lobster tail from the shell and season with blackening spice.
- Place into a pan with 6 f.z. of lemon water.
- Place into a preheated 450 degree oven and cook for 10-12 minutes or until done.
- Place the steak on a hot plate, top with 3 pieces of asparagus then lobster tail removed from the shell. Pour béarnaise over the lobster and serve.
