Three Filets Mignon
A nine ounce Prime Filet is divided in to three portions and seasoned with kosher salt.
Pepper is added.
Unlike the massive 64 ounce rib steak, the filets are pan seared with some oil.
Browned on one side.....
...and then the other.
In full effect.
After being seared on both sides, the filets are allowed to rest.
Tarragon, shallots, vinegar and wine are reduced in a pan for the Béarnaise sauce.
Egg yolks and the reduction are whisked together.
Clarified butter is added to finish the sauce.
Crab and asparagus for the Oscar preparation.
Ready for the beef
Plating the Filet
Béarnaise for Oscar
Ready to Go
Au Poivre Close Up
Served with onion rings.