Oscar Stuffed Beef Tenderloin With Rosemary Potatoes And Bearnaise Food

STUFFED BEEF TENDERLOIN

Steps:

• Preheat the oven to 225 degrees F.
• Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
• Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
• Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
• In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

MUSHROOM-STUFFED BEEF TENDERLOIN

Steps:

• In a skillet, cook bacon until crisp.
• Remove bacon; crumble and set aside.
• Drain skillet, reserving 1 tablespoon drippings.
• In the drippings, saute the mushrooms, onion and garlic until tender.
• Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• Pinch meat together along the seam and secure with toothpicks.
• Combine butter with Parmesan cheese and brush over top and sides of meat.
• Press the remaining bread crumbs onto butter mixture.
• Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• Let stand for 10 minutes, then remove toothpicks before slicing.

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE

Steps:

• Preheat the oven to 400°F.
• Set up a large steamer.
• Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
• Remove the lobster tails from the steamer.
• Cut along the underside of the shell and remove the tail meat whole.
• Set aside.
• In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
• Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
• Remove with a slotted spoon.
• Drain off all but 2 teaspoons of fat from the pan.
• Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
• Add the green onions and stir.
• Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
• Add the parsley and stir.
• Remove from the heat, stir in the cooked pancetta, and let cool.
• Spread the butterflied beef, cut side up, flat on a surface.
• Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
• Lay the lobster tails on top of the mixture, going across the beef.
• Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
• Tie with kitchen twine every 2 inches.
• Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
• Place over medium-high heat and sear the meat on all sides, about 6 minutes.
• Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
• Transfer to a cutting board.
• Tent and let rest for 10 minutes before carving.
• while beef is resting make the Bearnaise sauce:.
• In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
• Bring to a boil and cook until reduced to 2 tablespoons.
• Remove from the heat, strain, and cool.
• In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
• Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
• Remove from the heat.
• Whisk in the lemon juice, chopped tarragon, salt, and pepper.
• Adjust the seasoning, to taste.
• Cover to keep warm until ready to serve.
• To serve, place in a decorative bowl with a small sauce ladle.
• Remove the kitchen twine and slice thickly.
• Place on a platter, and drizzle with the Bearnaise Sauce.
• Serve immediately.