For the filet mignon "Oscar:" Heat a large, oven-safe pan over high heat and pre-heat an oven to 400 degrees F. Pour about 2 ounces of cooking oil into the hot pan. While the pan is getting hot, season the steaks generously with salt and pepper. Once the pan is hot, place the steaks in the pan flat-side down. Allow the steaks to get golden brown on one side, and then flip the steaks and place the whole pan into the oven. Leave the steaks in the oven for 5 minutes for medium-rare, or add 2 minutes for each desired level higher. Let the steaks rest on a plate for at least 10 minutes. Reserve and keep the oven at 400 degrees F.
For the crab: Bring a large pot of water to a boil. Once at a boil, place the legs in the pot and cook for 2 minutes (they should be cooked already, you are just reheating so they are easier to clean and to rinse off some of the brine they were cooked in). Remove and let cool on a dry surface for 5 minutes. After 5 minutes, clean all of the meat out of the shells and reserve the meat until serving.
For the hollandaise sauce: You will need a medium-sized stainless bowl and a pot that the bowl can sit on without falling in (or a double boiler). Add about 2 cups of water to the pot and bring to a boil. Place the egg yolks into the stainless bowl off of the heat and start whisking rapidly. Once the eggs turn into a pale yellow color, place the bowl on top of the pot and lower the heat. Start to whisk the eggs and do not stop. When the egg mixture starts to warm up, slowly add the butter, a piece at a time, and keep whisking. Once all the butter is emulsified into the sauce, season with the lemon juice, salt and paprika. Reserve in a warm place until plating.
To create the steak "Oscar," divide the crab meat into 4 piles and place each pile on top of each steak on a sheet pan. Place the steaks into a 400 degree F oven for 2 minutes. After 2 minutes, remove from the oven and plate, then spoon the hollandaise sauce over the top of each one and serve immediately.
For the mac and cheese pot pie cheese sauce base: In small bowl, whisk together the flour and water and set aside. Cook the pasta to al dente in boiling water, drain and set aside. Next, place the cream and stock in a large pot. Bring to a simmer and then thicken by adding the slurry of flour and water. After 10 minutes of simmering, start to add the cheese in slowly while continuously mixing the sauce to prevent burning. Once all the cheese is melted, add the chopped truffles and the white truffle oil. Mix well and then remove to a container and chill.
When ready to assemble the pot pies, preheat the oven to 375 degrees F and then pour the chilled cheese sauce over the pasta and mix. The mixture should be loose but not runny. Divide the pasta into 4 equal-size baking dishes, like large ramekins or ceramic dishes. Cut the puff pastry into the shape and size of each dish and place on top of the mac and cheese. Poke a hole in the center of each with a sharp knife and brush the pastry with the beaten egg yolk. Place all containers onto a baking sheet and place into the oven for 15 minutes, or until the puff pastry is fully cooked and golden brown. Garnish with some sliced chives or more truffles if desired. Serve alongside the steak "Oscar."
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Christopher Lee, Executive Chef, The Forge Restaurant, Miami Beach, FL