👥6 people
⏲️15m
🕐20m
🍽️main meal
Filet cooked "caveman style" then topped with a French classic.
Ingredients
- 1 1/2 lbs. whole beef tenderloin
- 1/2 cup salt and pepper
- For The Oscar:
- 12 oz crab meat
- 4 tbsp butter
- Salt to taste
- For The Hollandaise:
- 1 1/4 cup unsalted butter, melted (almost boiling hot)
- 2 large egg yolk
- 2 tablespoons lemon juice, more if desired
- Salt and pepper, to taste
- Smoked paprika, garnish
Method
- Rub the whole tenderloin with salt and pepper at least 1 hr before cooking, up to overnight.
- Preheat the Egg to 400 F. Take all the grates out of the Egg and disperse the charcoal evenly.
- Cook the tenderloin directly on the charcoal (caveman style) for approximately 15 mins or until medium rare. Pull off the charcoal and let it rest. Brush off any unwanted ash or charcoal from the filet. Once cooled, slice into 4 ounce filets.
- Place the crab meat in a skillet over low heat with butter and salt.
- For The Hollandaise: Fill a blender with hot water; set aside. Melt the butter in a small saucepan over medium heat until foaming. Remove the pan from heat. Drain blender and dry well. Put egg yolks and lemon juice in a blender. Cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into the blender in a thin stream of droplets. Blend until creamy sauce forms. Season to taste with salt and pepper. Add more lemon juice if desired.
- Place a slice of filet on a plate with warm crab on the top of the filet then add sauce over both. Garnish with smoked paprika and serve.
