Grilled Filet Oscar with Blood Orange Hollandaise

By Angela | Honorary Grill Master 2013 Great Steak Challenge First-Place Winner

Serves 4

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INGREDIENTS

  • (4) filet mignons, about 6 oz each
  • 4 king crab legs (without claws, and preferably pre-scored), about 2 lbs. total weight
  • 1 tsp salt
  • 1 tsp ground white pepper
  • 16 fresh asparagus spears, woody ends trimmed
  • 3 large egg yolks
  • ¼ tsp ground white pepper
  • ¼ tsp salt
  • ¼ cup fresh blood orange juice
  • 4 oz salted butter

PREPARATION

  • Sprinkle the steaks evenly on both sides with 1 tsp salt and ground white pepper. Set aside to let them come to room temperature.
  • Prepare grill with medium-high heat. Toss asparagus with olive oil.
  • Using a vegetable grill pan, grill asparagus for about 5 minutes, turning occasionally or until lightly charred. Remove from grill to a plate and tent with foil to retain heat.
  • Place steaks on the grill and cook for 4-5 minutes per side or until they are medium rare, turning once. Remove steaks to a platter to rest.
  • Place crab legs on the grill. Cook for about 5 minutes or until the crab legs have some charred spots.
  • Remove crab legs from grill and tent with foil to keep warm.
  • In a blender, combine egg yolks, ¼ tsp white pepper, ¼ tsp salt, and blood orange juice. Blend until smooth.
  • Using a grill-safe saucepan, heat butter on the grill until hot and foamy.
  • Remove top from blender and stream the hot butter into the egg mixture while the blender is running on medium low. The sauce will thicken as butter is incorporated.
  • To serve, place a grilled filet mignon on each serving plate. Remove meat from crab legs and divide evenly over filets. Top each serving with 4 of the grilled asparagus spears and drizzle with a quarter of the sauce. Serve immediately.

Pair with

BERINGER FOUNDERS’ ESTATE Smooth Red Blend

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TASTING NOTES

Enjoy this steak with Beringer Founders’ Estate Smooth Red Blend, a fusion of Cabernet, Merlot, Syrah and Petite Sirah. The blend displays flavors of ripe raspberries, blackberries and plums with a hint of brown spice and vanilla that lead to a smooth finish, hence its name.