Braveheart Rocky Mountain Strip Filet Oscar
Directions
- Season and brush garlic butter or herb butter on the Braveheart Rocky Mountain Strip Filets, and cook to desired temperature, then let rest.
- Heat asparagus and crabmeat.
- Place strip filets on plate, arrange asparagus and crab over filets. Cover crab and asparagus with Hollandaise sauce.
- Toss potatoes with freshly minced rosemary and parsley. Place on plate next to steak.
Ingredients
- 4 6 oz Braveheart® Black Angus Beef Rocky Mountain Strip Filets, (cut from Strip Loin 0x1 boneless choice)
- 20 pc asparagus, peeled and blanched
- 4 oz Empire’s Treasure® Jumbo Lump Crabmeat
- 10 oz hollandaise sauce
- 12 oz potato(es), fingerling, split, seasoned and roasted
- 2 tsp Peak Fresh Produce® Rosemary, Fresh, finely minced
- 2 tsp Peak Fresh Produce Parsley, finely minced
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
