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Bacon Wrapped Grilled Filet Oscar with Thai Basil Hollandaise

Prep Time:
30 min.
Cook Time:
30 min.
Serves:
4 people

Description: Steak and bacon always make an irresistible pair. This delicious and tender filet is wrapped in bacon and then grilled to perfection. Top it off with Snow crab legs and a rich, creamy hollandaise sauce that’s then garnished with fresh Thai basil leaves. Serve with a side of grilled asparagus.

INGREDIENTS

Filet Mignon

 

Crab Meat

  • Use 1 lb. of crab legs

 

Asparagus

  • 1 lbs. of fresh asparagus
  • Olive oil
  • Garlic powder
  • Kosher salt
  • Cracked black pepper
  • 1 fresh lemon

 

Thai Basil Hollandaise sauce (blender method)

  • 3 egg yolks
  • 1 stick of butter
  • 1 pinch of salt
  • Juice of 1 ½ lemons

DIRECTIONS

Filet Mignon -
Set grill direct on one side and indirect on the other (500°F).

  1. Brush olive oil on all sides of each steak then dust with BBQ Bob's Hav'n a BBQ 7Bones beef rub.
  2. Wrap a slice of bacon around the edge of each steak. Use toothpicks to secure the bacon around the steaks and keep it from coming off during the cook.
  3. On the direct side of the grill, sear the steaks on each side for one minute to create grill marks.
  4. Reduce the heat to 350°F and finish cooking the steaks on the indirect side of the grill. Cook until the internal temperature reaches 130-132°F for medium rare.
  5. Let the steaks rest for 10 minutes. 

Crab - 

  1. Steam either King crab or Snow crab legs for approx.10-12 minutes or until the crab meat is thoroughly cooked.
  2. Chill the crab and then remove the legs in full pieces from the shells. Set aside.

Asparagus -

  1. Snap off the very bottoms of asparagus.
  2. Brush olive oil onto the asparagus spears, season with kosher salt, cracked black pepper, garlic powder and fresh lemon juice.
  3. Grill asparagus direct on the grill at 350°F for approx. 5-7 minutes, flipping them with tongs to evenly cook.
  4. Remove from the heat and set aside.


Thai Basil Hollandaise sauce (blender method) -

  1. Add 3 egg yolks to a blender and blend for 10 seconds.
  2. Add lemon juice and blend for an additional 10 seconds.
  3. Slowly add in melted butter and blend for 15 seconds.
  4. Add Thai basil and give it a few more pulses.
  5. Set aside.

 

BUILD YOUR PLATE!

  1. Remove toothpicks from steaks.
  2. Set one steak on each plate.
  3. Sprinkle on a dash of kosher salt.
  4. Set 3 spears of asparagus on plate next to or on top of steak.
  5. Place 2 or three crab legs on top of each steak.
  6. Spoon hollandaise sauce over the entire plated dish.
  7. Add a little fresh cracked pepper on top.
  8. Garnish with some fresh Thai basil leaves.
Bacon Wrapped Grilled Filet Oscar with Thai Basil Hollandaise
recipe image
Prep Time: 30 min.
Cook Time: 30 min.
Ready In: 30 min.
Servings: 4
Steak and bacon always make an irresistible pair. This delicious and tender filet is wrapped in bacon and then grilled to perfection. Top it off with Snow crab legs and a rich, creamy hollandaise sauce that’s then garnished with fresh Thai basil leaves. Serve with a side of grilled asparagus.
Ingredients:

Filet Mignon

 

Crab Meat

  • Use 1 lb. of crab legs

 

Asparagus

  • 1 lbs. of fresh asparagus
  • Olive oil
  • Garlic powder
  • Kosher salt
  • Cracked black pepper
  • 1 fresh lemon

 

Thai Basil Hollandaise sauce (blender method)

  • 3 egg yolks
  • 1 stick of butter
  • 1 pinch of salt
  • Juice of 1 ½ lemons
Directions:

Filet Mignon -
Set grill direct on one side and indirect on the other (500°F).

  1. Brush olive oil on all sides of each steak then dust with BBQ Bob's Hav'n a BBQ 7Bones beef rub.
  2. Wrap a slice of bacon around the edge of each steak. Use toothpicks to secure the bacon around the steaks and keep it from coming off during the cook.
  3. On the direct side of the grill, sear the steaks on each side for one minute to create grill marks.
  4. Reduce the heat to 350°F and finish cooking the steaks on the indirect side of the grill. Cook until the internal temperature reaches 130-132°F for medium rare.
  5. Let the steaks rest for 10 minutes. 

Crab - 

  1. Steam either King crab or Snow crab legs for approx.10-12 minutes or until the crab meat is thoroughly cooked.
  2. Chill the crab and then remove the legs in full pieces from the shells. Set aside.

Asparagus -

  1. Snap off the very bottoms of asparagus.
  2. Brush olive oil onto the asparagus spears, season with kosher salt, cracked black pepper, garlic powder and fresh lemon juice.
  3. Grill asparagus direct on the grill at 350°F for approx. 5-7 minutes, flipping them with tongs to evenly cook.
  4. Remove from the heat and set aside.


Thai Basil Hollandaise sauce (blender method) -

  1. Add 3 egg yolks to a blender and blend for 10 seconds.
  2. Add lemon juice and blend for an additional 10 seconds.
  3. Slowly add in melted butter and blend for 15 seconds.
  4. Add Thai basil and give it a few more pulses.
  5. Set aside.

 

BUILD YOUR PLATE!

  1. Remove toothpicks from steaks.
  2. Set one steak on each plate.
  3. Sprinkle on a dash of kosher salt.
  4. Set 3 spears of asparagus on plate next to or on top of steak.
  5. Place 2 or three crab legs on top of each steak.
  6. Spoon hollandaise sauce over the entire plated dish.
  7. Add a little fresh cracked pepper on top.
  8. Garnish with some fresh Thai basil leaves.
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