What’s For Dinner?
Stoney River Filet Oscar - from Stoney River Legendary Steaks
(First star is lowest, fourth star is highest)
From the Menu of . . . Stoney River Legendary Steaks
1640 Cumberland Mall, Atlanta
Q: Do you by chance have the recipe for Stoney River’s Filet Oscar? I live in Colorado Springs (an hour south of Denver) and travel frequently. My trip to Atlanta several weeks ago was a first to Stoney River, and it was fabulous. We don’t have the restaurant where I live, and I would love the recipe. -- Janna Flankers, Colorado Springs, Colo.
A: “We’re a modern American steakhouse,” said Lee Schulman, the managing partner at Stoney River’s Cumberland Mall location. “We have a lot of those classic preparations, like the Oscar and the au poive, but we also have a Chilean sea bass in a red curry coconut broth, and on the lunch menu we have a Thai steak salad with a cilantro vinaigrette.” When it comes to traditional dishes such as the filet Oscar, Schulman said, “There are no smoke and mirrors — it’s the best ingredients we can find executed at a very high standard.”
— Deborah Geering, for the Journal-Constitution
Note: Stoney River serves a 9- to 10-ounce filet per person … quite a bit of beef. Here we have calculated a 5-ounce serving per person.
Hands on time: 20 minutes Total time: 40 minutes Serves: 4
1 large bunch asparagus
4 (5-ounce) filets mignon
Kosher salt and freshly cracked pepper to taste
2 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
4 garlic cloves, chopped
1 pound jumbo lump crab meat
1 cup Béarnaise Sauce (see below)
FOR BEARNAISE SAUCE:
2 tablespoons tarragon vinegar
2 tablespoons dry white wine
1/4 cup finely chopped shallots
1/4 teaspoon ground black pepper or to taste
1 tablespoon finely chopped fresh tarragon leaves, divided
3 egg yolks
1/2 cup (1 stick) unsalted butter, room temperature
Salt and pepper to taste
Heat olive oil in a cast-iron or other heavy skillet. Sear filets for 3 minutes on each side. Transfer filets to the oven and cook to an internal temperature of 135 degrees (medium rare).
While filets are cooking, heat butter and garlic in a sauté pan. When butter is melted, add the asparagus, sprinkle with salt and pepper and heat through.
Heat crab meat in the microwave for 20 seconds; toss gently with the béarnaise. Place 1/4 of the crab mixture atop each filet, and place 1/4 of the asparagus on the side.
FOR THE BEARNAISE SAUCE:
In a small saucepan over medium heat, combine vinegar, wine, shallots, black pepper and 1¸ teaspoons tarragon. Cook until reduced to 1 tablespoon, 5 to 10 minutes. Remove from heat. Add the egg yolks and 1 tablespoon water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes.
Set the pan over moderately low heat and continue to whisk, reaching all over bottom and insides of pan, where the eggs tend to overcook. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. Season with salt, the remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper.
For the Bearnaise Sauce: Per 1/4 cup: 262 calories (percent of calories from fat, 92), 3 grams protein, 3 grams carbohydrates, trace fiber, 27 grams fat (15 grams saturated), 222 milligrams cholesterol, 10 milligrams sodium.