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Filet Oscar cauliflower mashed potatoes

Filet Oscar

Megan
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!!
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Course Main Dish

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.