Valentine's Day is approaching and you may be starting to think of dishes to make for that special someone. Filet of Oscar is one of my very favorites. It is somewhat involved, but well worth it.
You will need the following:
* Filet Mignon (if you're on a budget, Chuck Filet Steak)
* Lump Crabmeat
* Asparagus
* Bernaise Sauce (if you don't want to make it from scratch, use a packet of Knorr Bernaise Sauce)
* Meat Tenderizer
* Montreal Steak Seasoning
* Olive Oil
Wash and season the filet.
Grill or broil until cooked to your liking.
While the filet is cooking, in a seperate pan, heat your crabmeat. I like to add a little seasoning salt for flavor.
Preheat your broiler for the asparagus. I like to season the asparagus and brush it with olive oil, and cook it for approximately 5 minutes or until it turns bright green.
Once everything is cooked, put the filet onto a plate, and then top with the crabmeat. Note: Typically the asparagus is put on top of the filet in a cross and then topped with the crabmeat.
Drizzle Bernaise Sauce on top of your Filet of Oscar.
You can either make your sauce from scratch, or cheat and use the packaged Knorr's Bernaise Sauce.
Serve with your favorite side.
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