Recipe courtesy of Christopher Lee

Center-Cut Filet Mignon, Alaskan King Crab "Oscar" and Mac and Cheese Pot Pie

  • Level: Intermediate
  • Total: 2 hr 40 min
  • Active: 2 hr 5 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Filet Mignon Oscar:

2 ounces vegetable or canola oil

Four 8-ounce center-cut filet mignon steaks 

Salt and pepper

Salt and pepper 

8 frozen Alaskan king crab legs 

4 egg yolks 

3/4 pound sweet butter, cut in chunks 

1 teaspoon lemon juice

Pinch paprika 

Mac and Cheese Pot Pie:

1/4 cup all-purpose flour

1/4 cup water 

1 1/2 pounds dry elbow pasta 

3 cups heavy cream 

3 cups chicken stock 

1 cup shredded raclette cheese 

1 cup shredded white Cheddar 

1 cup shredded Parmesan 

Half a 7-ounce can preserved black truffles, chopped, plus more for serving if desired 

2 ounces white truffle oil 

1 large sheet puff pastry, homemade or store-bought 

1 to 2 egg yolks, beaten 

Sliced chives, for serving, optional

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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."

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …