MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Oscar
Categories: Five, Beef, Seafood, Vegetables, Sauces
Yield: 6 servings

6 (6 oz ea) beef filet
1 lb Crab legs
1 lb Fresh asparagus
Bearnaise Sauce (See note)

Heat crab legs in boiling water until just heated
through. Remove from the water, crack the shells and
remove the meat. Set aside. Take the asparagus and
remove the tough-cut ends and steam until crisp tender.
For your steak, you can use a filet or a top sirloin
between 6 - 8 ounces each. Choose the steak you enjoy
the most. Salt and pepper, and grill to your preferred
temperature. Set aside to rest.

TO ASSEMBLE - Place a steak on your plate. First top
with 4 - 5 stems of asparagus and then some crab meat.
Top with Bearnaise Sauce.

NOTE: For the Bearnaise, there are several recipes on
the internet. A good one is at https://tinyurl.com/yxvbaaxj
or you can find a package mix like Knorr.

RECIPE FROM: http://3guysoutside.com

Uncle Dirty Dave's Archives

MMMMM

... I will not use the word "foodie".
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Oscar
Categories: Five, Beef, Seafood, Vegetables, Sauces
Yield: 6 servings

6 (6 oz ea) beef filet
1 lb Crab legs
1 lb Fresh asparagus
Bearnaise Sauce (See note)

Heat crab legs in boiling water until just heated
through. Remove from the water, crack the shells and
remove the meat. Set aside. Take the asparagus and
remove the tough-cut ends and steam until crisp tender.
For your steak, you can use a filet or a top sirloin
between 6 - 8 ounces each. Choose the steak you enjoy
the most. Salt and pepper, and grill to your preferred
temperature. Set aside to rest.

TO ASSEMBLE - Place a steak on your plate. First top
with 4 - 5 stems of asparagus and then some crab meat.
Top with Bearnaise Sauce.

NOTE: For the Bearnaise, there are several recipes on
the internet. A good one is at https://tinyurl.com/yxvbaaxj
or you can find a package mix like Knorr.

RECIPE FROM: http://3guysoutside.com

Uncle Dirty Dave's Archives

MMMMM

... With friends like these, who needs a green inflatable hippopotamus?

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* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon w/Cafe De Paris Butter
Categories: Beef, Pork, Vegetables, Herbs, Sauces
Yield: 4 Servings

4 (200 g ea) beef eye filets
4 sl Rindless middle bacon
1/2 c Beef glaze or red wine jus

MMMMM--------------------CAFE DE PARIS BUTTER-------------------------
250 g Butter; softened
1 tb Salted capers; rinsed
1 tb Dijon mustard
1 tb Worcestershire Sauce
1/2 Stem tarragon; fine chopped
1/2 Stem chervil; fine chopped
1 Stem parsley, finely
- chopped
1 1/2 tb Tomato sauce
2 Shallots; fine sliced
2 ts Curry powder
1 1/2 Anchovies
Seasoning

MMMMM-----------------------MASHED POTATO----------------------------
8 Dutch cream potatoes; peeled
1/2 c Cream
100 g Butter; softened

MMMMM---------------------------GREENS--------------------------------
140 g Baby spinach
140 g Baby Swiss chard
1/3 bn Silverbeet

MMMMM--------------------------TO SERVE-------------------------------
Mashed Potato
Greens
Fillet Mignon
Cafe de Paris Butter
Glaze

FILLET MIGNON Wrap eye fillets with bacon and hold in
place with a skewer. Pan fry to desired doneness, allow
to rest Heat beef glaze or red wine jus

CAFE DE PARIS BUTTER: Combine butter with capers,
mustard, Worcestershire, herbs, tomato sauce, shallots,
curry powder and anchovies. Blend until pale, season

Line bench with foil and place butter mix on foil. Shape
to a 2cm diameter log. Refrigerate. Slice into eight
rounds before serving

MASHED POTATO: Halve potatoes and place in salted water.
Bring to a simmer, cooking until tender

Drain and mash through a ricer. Return to saucepan and
stir in cream and 100g butter

Season and set aside

GREENS: Heat olive oil in saucepan, saute spinach, chard
and silverbeet until wilted. Season

TO SERVE: Arrange potato mash on plate, followed by
greens, steak and two discs of butter. Ladle beef glaze
over plate

RECIPE FROM: https://myfoodbook.com.au

Uncle Dirty Dave's Archives

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... The best way to lose freedom is not to do anything.
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