Wolfgang Puck’s Recipe for the Oscar Banquet Filet Mi …

Preheat kitchen stove to 200 °C. Season the fillets on both sides with salt and season with pepper, then sear them heartily on both sides in a frying pan over high heat, then put them in the kitchen stove for 7 min.

Then set aside and keep warm Court soup ingredients bubble up, throw in live lobster, put lid on and do 8 min. Lift lobster out of liquid, then split in half lengthwise, scoop out tail meat and claw meat. Toss lobster meat in warm butter, set aside and keep warm.

Celery Puree In a medium saucepan, cover celery and potato cubes just with cold water. Salt and cook until tender, 15 to 20 minutes, then drain. Repeat adding celery and potato cubes to saucepan, add whipping cream and simmer – stirring occasionally to prevent sticking – until thickened and whipping cream is absorbed (about 10 minutes). Remove from heat, stir in butter, season to taste with salt and freshly ground pepper, pass through a whisk and keep the finished puree warm in the saucepan over a bain-marie.

Bordelaise sauce Heat shallots, olive oil, garlic, minced beef marrow and peppercorns over high heat. Sauté until everything is well caramelized together. Add thyme and sherry and continue cooking until the liquid has evaporated. Deglaze with red wine and port and reduce until the fl…

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