Sweet Onion Beef oscar Napoleon
|5 tbsp. butter, divided|
|12 slices white bread, trimmed to 3 x 3 inch squares, or puff pastry|
|1 tbsp. olive oil|
|2 sweet onions, sliced|
|16 oz. jumbo lump crabmeat|
|1 packet bernaise sauce, .90 oz.|
|4 filet mignon steaks, 5 oz. each|
|fresh tarragon, for garnish|
|paprika for garnish|
Pinched by MsGlo, and 20 more.
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DirectionsMelt 2 Tbsp. butter and use to lightly brush both sides of bread slices. Put on baking sheet and toast under broiler for 1 to 2 minutes or til golden brown.Heat 2 Tbsp. butter and olive oil in saute pan over high heat and cook onions for 8 to 1 minutes or til lightly caramelized. Keep warm.Saute crabmeat in 1 Tbsp. butter. Keep warm. Make Bearnaise sauce according to packet directions.Put 1 bread square on each plate. Top with a beef filet, then another square. Add crabmeat and another square. To with onions. Spoon on Bearnaise sauce and garnish with a sprig of tarragon and a sprinkle of paprika on the plate rim. Makes 4 servings.