Oscar-Stuffed Beef Tenderloin With Rosemary Potatoes And Bearnaise
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
44
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Mayonnaise1 bunch
Chives (finely chopped)230 g
Yukon Gold Potatoes1 cup
Champagne Vinegar1 cup
White Wine (dry)2 medium
Shallot (minced)1
Bay Leaf1 bunch
Tarragon1
SaltDirections:
1
For the beef: Preheat the oven to 400 degrees F
2
Chop the crabmeat and place in a bowl
3
Add the mayonnaise and chives, and mix to combine
4
Season with salt, pepper and the lemon juice
5
Cover the bowl with plastic wrap and refrigerate until ready to use
6
Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet
7
Sprinkle the beef with salt and pepper
8
Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out
9
Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments
10
Heat an ovenproof saute pan over high heat and add some oil
11
Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes
12
Remove the meat from the pan and rest on a cutting board before slicing
13
For the potatoes: Place the potatoes in a saucepan filled with cool salted water
14
Cook the potatoes until tender, then drain and cool
15
Using your thumb or a spoon, smash the potatoes until they break apart slightly
16
In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan
17
Heat over medium heat until a deep-frying thermometer reads 365 degrees F
18
Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels
19
Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels
20
Season with the flaky sea salt and pepper, and garnish with the fried rosemary
21
For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon
22
Bring to a simmer and cook until reduced by half
23
Remove from the heat and set aside to cool
24
Pour through a fine mesh sieve to strain out the solids
25
In the pitcher of a blender, add the yolks and the vinegar reduction
26
With the blender running, add one-third of the butter in a slow, steady stream
27
Once it emulsifies, increase the blender speed to high and add the remaining butter
28
Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz
29
Set aside in a warm spot to hold the sauce
30
Slice the beef into two portions and serve with the potatoes and bearnaise sauce