Medallions of Buffalo and Alaska King Crab Oscar

Medallions of Buffalo and Alaska King Crab Oscar

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Credit: Rob Obermann, executive chef, Alyeska Resort, Girdwood, Alaska
The National Culinary Review, December 2003

Ingredients

2 tablespoons olive oil
Salt and pepper, to taste
8 2-ounce medallions of buffalo, cut from buffalo tenderloin
4 large Alaska King Crab legs
1 dozen asparagus spears, blanched
White Truffle Béarnaise Sauce (recipe follows)

White Truffle Béarnaise Sauce
2/3 cup dry white wine
1 shallot, minced
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh chervil
1/2 teaspoon white pepper
2 large egg yolks, pasteurized preferred
4 ounces clarified butter
8 ounces truffle oil
1/2 teaspoon minced fresh tarragon
1/2 teaspoon minced fresh chervil
Salt and cayenne pepper, to taste
Fresh tarragon, for garnish

Instructions

Method: Heat oil in large nonstick skillet. Season each medallion with salt and pepper, place
in pan, and cook until well browned on bottom. Turn meat over and continue to cook to desired doneness. While medallions are cooking, cut crab legs in half. Boil or steam crab legs for approximately 6 to 8 minutes until heated through. Pull crabmeat out of half of the legs.

To make sauce, simmer wine, shallot, tarragon, chervil, and white pepper until reduced to about 1/8 cup. Strain through a fine sieve. Place egg yolks in stainless steel bowl with a tablespoon of the reduction mixture. Place bowl over saucepan of barely simmering water and beat yolks with a whip until thickened and warm. Temperature of yolks should be 145° F. Remove from heat, lift bowl, and place a clean damp towel over top and down under the saucepan. Set bowl on top of saucepan over cloth and pour butter in a slow steady stream while beating continuously. Add truffle oil using the same procedure. As mixture thickens, alternate truffle oil with some of the reduction. Continue until all truffle oil and reduction are emulsified. Add tarragon and chervil and season with salt and cayenne pepper. Adjust thickness of sauce by beating in additional warm water.

To assemble, place one buffalo medallion on center of hot plate. Place crabmeat and asparagus spears on medallion. Place second medallion on top of crabmeat and asparagus. Drizzle truffle béarnaise sauce over entire buffalo medallion. Garnish with other half of crab leg and fresh tarragon.

Yield

4 servings

Tags

Main Dish, Seafood, The National Culinary Review

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