Red King Crab & Beef Tenderloin Oscar

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Feb 28, 2024 | Gourmet, Meals for Two | By aquastar
red-king-crab-tenderloin-oscar-recipe

Description

Wild Colossal Red King Crab merus and a petit beef tenderloin served with a crispy potato hashbrown topped with shaved beets and picked onions and peppers. This dish is top notch with a creamy Ube sauce and drizzle of elegant Béarnaise.

Summary

super-colossal-red-king-crab-merus-leg-meat

Red King Crab Merus Meat

Red King Crab Merus Meat

https://www.aquastar.com/shop/red-king-crab-merus-meat/

Recipe Level

Difficult

Cooking Time

0:45

Servings

2

Recipe rate

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Ingredients

  • 2 Red King Crab merus - super colossal
  • 8 oz. Beef tenderloin
  • 1 beet, shaved, for garnish
  • Pickled onions, peppers

Béarnaise

  • 4 egg yolks
  • 2 Tbsp champagne vinegar
  • 1 Tbsp tarragon, chopped
  • 1 cup clarified butter (warm)

Hash Brown Sticks:

  • ½ lb. potato, shredded
  • 3 Tbsp potato starch
  • 2 tsp salt

Ube Puree:

  • ½ lb. purple yam (ube)
  • ¾ cup cream
  • Pinch salt

To make

Instructions

Grill the beef tenderloin to desired temperature, set aside and let rest before slicing.

Warm the Red King Crab merus and set aside, keep warm for plating.

To make the béarnaise, whisk the yolks and vinegar together over a water bath. Once the yolks are light in color and holding soft peaks slowly add the clarified butter, whisking the entire time. Finish by adding the tarragon and salt to taste. Set aside in a warm place.

To make the hash brown sticks, mix the shredded potato, starch, and salt together. Form into sticks and deep fry at 350°F until crispy (about 3 minutes).

To make the Ube Puree, peel and steam the yams until very soft. Scoop the purple flesh out, and place into a saucepan with the heavy cream and bring to a boil. Whisk the mixture together and pour into a piping bag.

To plate the King Crab & Beef Tenderloin Oscar, place one colossal Red King Crab merus on each plate, cut the filet in half and place next to the crab merus. Set a hash brown stick next to the steak and pipe the ube puree onto the hash brown. Garnish hashbrown sticks with shaved beets and pickled onions and peppers. Finish the dish with the béarnaise sauce and serve and enjoy!

Serving Suggestions

Testimonial from Chef Kevin: Aqua Star’s colossal Red King Crab merus pieces are so unique that I wanted to make a dish that paid homage to a classic. This dish really shows what you can do with these precooked merus, instead of using pieces of crab meat covered in béarnaise I was able to use this giant crab leg to elevate this "surf and turf" classic.