Fresh crab meat, béarnaise sauce, and cauliflower mashed potatoes all atop filet mignon for the most delicious dining experience all in the comfort of your own home! Can’t beat that!!
Rainy day…kids at mama and papa’s house…what to do? What to do?
It is time for a celebration dinner…the ultimate Filet Oscar with cauliflower mashed potatoes. Now that is the way to turn a regular Saturday into something special! Beware ladies and gents, after finishing this meal you may be thinking to yourself…wow, I am a badass for making such a killer meal! We pulled out all the stops on this one! And we did this for you! So you can re-create this meal at home! And just to let you in on a little secret…this meal kicked some serious booty!
The combination of filet mignon and fresh crab meat, béarnaise sauce, and creamy cauliflower mashed potatoes….geez! There were so many bites of deliciousness in this meal, I could barely stand up by the end! But c’mon, how guilty can you feel after eating cauliflower mashed potatoes? Instead, you should be like, I did my body good! Uh huh, uh huh! Just go easy on the béarnaise sauce!
Now, if that is not a pretty picture of what you should have for din din then I don’t know what is! 🙂 And the satisfaction in knowing that you have the secret ingredients to such an amazing meal has to bring a smile to your face! Yet, about those secret ingredients…I do recall turning my head around a few times checking on the saucepan of béarnaise sauce to find my husband quickly putting down the salt shaker. I usually forgive him.
The filet mignon alone will leave you speechless! Since it was raining, we decided to sear it first and then bake it in the oven at 400 degrees Fahrenheit to an internal temperature to 145 degrees. It was so tender and juicy!
When discussing what we were going to cook, we agreed on filet but what better way to top it off than some delicious king crab legs! I mean, take a good look at these suckers…so awesome. What’s not awesome is trying to get every ounce of crab meat out of these things without ending up with bloody hands!
Next on the agenda…creamy cauliflower mashed potatoes. Now this process is super simple. Tear off the leaves of the head of cauliflower. Wash the head of cauliflower and remove the florets. In a large pot, boil florets for 6 minutes and then drain water. Dry the cauliflower florets thoroughly and place in a large mixing bowl. Add 2 tablespoons of butter and 1 clove of minced garlic and cream with an immersion blender until smooth and creamy. Add in fresh chives and voila…yummy cauliflower mashed potatoes are good to go! How simple is that?!!
These cauliflower mashed potatoes are fantastic! What a great way to sneak in some vegetables! 🙂
While we are on the subject of cauliflower, I want to recommend an awesome article on the health benefits of cauliflower by Helen Nichols of Well-Being Secrets. It is loaded with great nutritional information! It is called 28 Science-Backed Health Benefits of Cauliflower. It is a great read! Cauliflower is an underrated vegetable and the above article will tell you exactly why that is the case. It does so many good things for you. Everyone would benefit from including more cauliflower in their diet. Click on the title to link you directly to the article and find out why you should make these cauliflower mashed potatoes tonight!!
Feel free to try the crab and filet mignon separately or get crazy and make filet oscar because it is amaaaazing! WARNING: It is not easy to put your fork down with meat this tender. So, what are you waiting for? 🙂
Thanks for reading!!
Filet Oscar
Ingredients
Bearnaise Sauce:
- 1 cup 2 sticks + 1 tablespoon unsalted butter
- 3 tablespoons shallots minced
- 3 garlic cloves minced
- 2 tablespoons white vinegar
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon fresh tarragon finely chopped
- Salt and pepper to taste
For the cauliflower potatoes:
- 1 head cauliflower
- 2 tablespoons unsalted butter
- 1 garlic clove minced
- 2 tablespoons fresh chives finely chopped
- Salt and Pepper
For the Crab Legs:
- 1/2 pound king crab legs
- 1 teaspoon crushed red pepper
- 1/2 teaspoon creole seasoning
For the Filet Mignon:
- 2- 6 oz - 8oz filet mignon
- 2 tablespoons olive oil
- 8 asparagus spears washed and ends trimmed
- 1 tablespoon lemon juice
- 1/4 cup parmesan cheese shredded
- Salt and pepper
Instructions
Bearnaise sauce:
- Melt 1 tablespoon butter in a small saucepan over medium heat. Add garlic and shallots with a pinch of salt and pepper. Stir to combine. Add vinegar and reduce heat to medium-low and cook an additional 3 minutes. While stirring occasionally, reduce heat to low and cook another 5 minutes and then set aside and let cool.
- Melt remaining 1 cup of butter in saucepan over medium low heat.
- In a blender, add 3 egg yolks and lemon juice. Puree until smooth. Add melted butter and shallot and garlic mixture and blend another 2-3 minutes until smooth. Pour mixture into a small bowl and season with salt and pepper to taste. Let cool to room temperature.
Cauliflower Mashed Potatoes:
- Removed the leaves from head of cauliflower and wash well. Remove florets and trim stems if necessary. Bring pot of water to boil. Boil florets for 6 minutes, remove from heat, and drain well. Dry cauliflower well with paper towels. In a large mixing bowl, add florets along with garlic and butter. With immersion blender, cream cauliflower until smooth. Season with salt and pepper, and mix in fresh chives.
- Check out why you should make more cauliflower mashed potatoes from Helen Nichols at [Well-Being Secrets!|http://www.well-beingsecrets.com/cauliflower-health-benefits/] [well-beingsecrets.com/cauliflower-health-benefits/|http://www.well-beingsecrets.com/cauliflower-health-benefits/]
Crab Legs:
- Bring large pot of salted water to a boil. Add king crab legs and season water with creole and crushed red pepper. Boil crab legs for 6 minutes and remove with tongs. Allow to cool. With crab crackers, remove crab meat and set aside in small bowl.
For the Filets:
- Preheat oven to 400℉. Lightly season filets with salt and pepper. Heat oil in frying pan at medium heat. Sear filets for 2 minutes and flip and sear another 2 minutes. Remove from heat and place on baking sheet. Bake at 400℉ to an internal temperature of 145 degrees. This will take about 15-20 minutes. On separate baking dish, place asparagus topped with lemon juice and parmesan cheese. Bake for 12 minutes at 400℉.
- For the final presentation, add serving of cauliflower mashed potatoes to dinner plate topped with filet mignon. Cut asparagus into thirds and lay on top of filet with spoonful of crab meat on top. Lightly drizzle béarnaise sauce on top.
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