Cleveland Beef Recipe List

Morton's The Steakhouse

1600 West Second Street, Cleveland, OH 44113

Filet Oskar

Serves 2

Ingredients for Filet Oskar

10 oz Filet Mignon
2 spears Asparagus, blanched
2 oz Crab Meat
3 oz Bearnaise Sauce
1 pinch Fesh Parsley, chopped

Method for Filet Oskar

• Grill or broil the steak to desired temperature.
• Select 2 asparagus spears of approximately the same size. Cut each spear in half and split lengthwise, trying to ensure that the pieces are approximately the same size.
• While filet is cooking, place asparagus and crabmeat in a single layer in a pie tin or on a cookie sheet.
• Heat thoroughly in a 400° oven for approximately 8-10 minutes.
• When the filet is cooked, remove it from the broiler or grill and slice it in half, against the grain, and place each half on a plate.
• Remove the crab meat and asparagus from the oven and place the four pieces of asparagus halves on top of each filet half to form a squared off “#”design for the crab to rest on.
• Place asparagus carefully so that it will support the crabmeat.
• Place 1 ounce of crabmeat on top of asparagus on each filet half.
• Pour 1½ ounces Beamaise Sauce over top of each filet half and garnish with a sprinkle of fresh parsley.

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