It’s not often our chefs share their recipes, especially for one of our classics, like El Gaucho Medallions Oscar: a wonderful combination of surf and turf with a beautiful béarnaise sauce. However, we’re in a celebratory mood because our own El Gaucho Seasoning and Wicked Spice are now available on Amazon! Now you’re just a click away from bringing these unique and flavorful tastes from your favorite restaurant to your home. You’ll love the flair these spices bring to your favorite recipes!
“This is an outstanding dish your guests will absolutely love it a real show stopper. Some skill is essential to prepare the béarnaise sauce.” ~El Gaucho Seattle Executive Chef Matt Brandsey
El Gaucho Medallions Oscar
2 lbs. -4 oz. Certified Angus Beef ® medallions (available at QFC shopping centers)
12 oz. Dungeness crab meat fresh
8 oz. Asparagus
El Gaucho Seasoning (available on Amazon, Metropolitan Market, and Zupans)
4 oz. fresh tarragon
2 cups red wine vinegar
2 large shallots
6 oz. butter
3 each pasteurized eggs
2-2 quart sauce pots
Small metal bowl
Small sauté pan
Large sauté pan (optional)
Charcoal grill (optional)
4 oz. stemmed and chopped fine tarragon
2 cups red wine vinegar
2 large shallots minced
Combine all ingredients in a 2-quart sauce pot and reduce slowly on medium heat until you have a syrup-consistency in the bottom of the pan. Cool in refrigerator (this step can be prepared up to 48 hours beforehand).
Melt 6 oz. Butter slowly on stove top and keep warm.
Take a small pot and fill it half way with water and place on the stove and bring to a boil and lower to a simmer.
Crack and separate 3 eggs reserving yolks in a small metal bowl. Add the juice of half a lemon to the egg yolks, along with a 1/4 Tablespoon of Tabasco sauce. Whisk the mixture until well combined. Place over the simmering water and start whisking – you want the egg yolk mixture to come to 90 degrees, but be careful not to scramble the egg mixture.
Slowly start feeding the melted butter into the yolks in a thin stream. This is the start of the emulsification process. You should see the mixture start to thicken – if it starts to get shiny around the edges you can add a very small amount of hot water (1 tsp should be plenty). This will keep your sauce from separating. Continue to add the rest of the melted butter.
At this point you can strain the sauce through a sieve to eliminate any eggs that may have become grainy. Add 1/8 of a cup of the Tarragon Reduction to the sauce and combine with a whisk. The finished sauce should be slightly thickened with a silky appearance and smooth texture. Keep it warm on top of the stove – it may thicken slightly while it is resting. If it is too thick you may add some more hot water. This sauce should not be made more than one hour before you serve it.
You may grill or sauté the medallions (at the restaurant we grill over charcoal – the grilling advantage is significant! The juices, dripping over the coals, give a great flavor to the already tender Certified Angus Beef ®). These instructions will give you medium rare.
Light the grill or place a sauté pan on top of the stove. If you are grilling, make sure the coals are nice and hot before cooking; cooking over black coal will give the meat an off-flavor. If you are using the stove, make sure your pan is very hot (med high) in order to sear the meat, enabling a good crust and sealing the juices in. Make sure the fan is on, as it might get smoky.
Turn the steamer on to cook the asparagus.
Place the crab meat in a sauté pan and turn on the heat to low (you want to warm the crab, since it is already cooked, and too much heat will dry it out. One minute before the medallions are ready you can turn up the heat so it is nice and hot).
Season the medallions with El Gaucho Seasoning mix on both sides. Be careful not to over season the beef.
Warm your plates in the oven.
At this point the coals should be glowing red or the pan hot. The 4 oz. medallions should take about 3-4 minutes on both sides on the grill. If you are using the pan method, add approximately 2 T olive oil to the hot sauté pan (it should smoke) before placing the medallions in the pan, using the tongs.
After about 3 minutes, the edges of the meat will start to brown. Turn the beef over and cook for an additional 3-4 minutes. Rest the beef for a couple of minutes in a warm spot.
Fire the asparagus in the steamer basket until tender (about 3 minutes) depending on the size.
Place 2 each of the medallions towards the front edge of the warm plate, slightly off center. Divide the asparagus equally between the plates, and facing up alongside the beef and crab meat. Leaving the asparagus tips exposed, drizzle 2 ounces of the béarnaise over the crab meat and serve immediately. Enjoy!