Oscar Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise
Ingredients
- 2 king crab legs, meat removed
- 1/4 cup mayonnaise
- 1 bunch chives, finely chopped
- Kosher salt and freshly ground black pepper
- 1 lemon, juiced
- One 1 1/4-pound beef tenderloin, trimmed of silver skin
- 6 to 8 thin asparagus, ends trimmed
- Canola oil, for searing
- Kosher salt
- 8 ounces Yukon gold potatoes
- Canola oil, for frying
- 1/2 bunch rosemary
- Flaky sea salt and freshly ground black pepper
- 1/4 cup champagne vinegar
- 1/4 cup dry white wine
- 2 medium shallots, minced
- 1 bay leaf
- 1 bunch tarragon
- 3 egg yolks
- 1 stick butter, melted
- Salt and freshly ground black pepper
Instructions
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