Capital Grille Recipes (2024)

  • 1

    149

    VOTES

    Filet Oscar

    Capital Grille Recipes (1)

    Photo: flickr / CC0

    For the steak*
    1 Tbsp olive oil
    1 Tbsp butter
    4 beef tenderloin steaks
    Sea salt and cracked black pepper

    For the Bearnaise sauce:
    1/4 cup white wine vinegar
    1/4 cup dry white wine
    1/4 cup shallot, finely chopped
    1 Tbsp fresh tarragon
    3 eggs yolks
    1 stick butter, cut into 8 pieces
    1/2 tsp lemon juice

    To assemble:
    8 oz lump crab, picked over for shells
    Tips from 1 lb asparagus, blanched

    - Preheat oven to 375.
    - Steam the crab legs, place the king crab legs in a loose-fitting foil pouch.
    - Before sealing tightly, add a small amount of water.
    - Place in the oven for 10-12 minutes.
    - Remove the meat from the crab legs.
    - Place in a medium bowl.
    - Gently break up any overly-large pieces with your hands.
    - To blanch the asparagus tips:
    - Bring a small pot of salted water to boil.
    - Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green.
    - Remove and immediately place in a bowl of ice water to stop cooking.
    - Drain and add to the crab.
    To cook the steaks:
    - Melt butter and olive oil over medium-high heat until very hot.
    - Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.
    - Place the steaks in the pan and sear 3-4 minutes.
    - Flip, sear for 3 minutes more and place the pan into the oven.
    - Cook to an internal temperature of 135 (medium rare).
    - Remove from oven.
    - Tent with foil while you finish the sauce.
    To make the Bearnaise sauce:
    - Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.
    - Strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
    - Whisk the yolks into the vinegar mixture.
    - Set bowl over a double boiler and cook until hot.
    - Whisking constantly until yolks have thickened slightly.
    - Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
    - Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).
    - Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
    To assemble:
    - Add about 1/3 cup of the sauce to the bowl of crab and asparagus.
    - Lightly toss to coat.
    - Plate the steaks and top with a generous portion of the crab-asparagus mixture.
    - Top with additional Bearnaise sauce.

    149 votes

  • Capital Grille Recipes (2)

    Photo: flickr / CC0

    3 1 1/2 pound live female lobsters
    2 carrots,peeled and small dice
    3 stalks celery, small dice
    4 medium shallots, small dice
    2 cloves garlic, peeled and minced
    3/4 cup vegetable oil
    6 tbsp butter
    4 tbsp flour
    1 tbsp chopped fresh tarragon
    4 tbsp cognac
    1 cup heavy cream
    1 cup white wine
    2 1/2 quarts fish stock
    1 6 oz can tomato paste
    Bouquet Garni with 2 sprigs fresh tarragon added
    pnch of cayenne
    cracked black pepper
    salt

    - Cut the lobster down the center of the head between the eyes.
    - Leave the tail whole.
    - Separate the tail, the head, and remove the claws.
    - Keep any juices, the tomalley and the roe in a bowl.
    - Refrigerate.
    - Heat a 12 inch saute pan on high heat.
    - Add the oil.
    - Sear the cut pieces of lobster cut side down.
    - Add the tail and claws whole.
    - Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
    - Remove lobster from the pan and set to the side.
    - Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.
    - Add tomato paste and saute for 2 minutes.
    - Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato.
    - Add fish stock.
    - Add bouquet garni and lobster to the pot.
    - Bring to a boil, skimming any froth or fat with a 4 oz ladle.
    - Season with salt, pepper and cayenne, and simmer for 15 minutes.
    - Remove lobster and set aside.
    - Remove boquet garni and discard.
    - Melt remaining 4 tbsp of butter in a small saucepan.
    - Add flour and whisk to make the roux.
    - Add reserved lobster juices, tomalley, roe and chopped tarragon.
    - Whisk until smooth.
    - Add the cognac to the roux, 1/3 at a time.
    - Add the roux to the bisque, whisking to remove any lumps before each addition.
    - Simmer for 15 minutes.
    - Strain through a china cap.
    - Add cream and season with salt and pepper.
    - Remove meat from lobster and cut into bite size chunks.

    157 votes

  • 3

    60

    VOTES

    Classic Creme Brulee

    Capital Grille Recipes (3)

    Photo: Metaweb / CC-BY

    6 egg yolks
    6 tablespoons white sugar, divided
    1/2 teaspoon vanilla extract
    2 1/2 cups heavy cream
    2 tablespoons brown sugar

    - Preheat oven to 300 degrees F (150 degrees C).
    - Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
    - Pour cream into a saucepan .
    - Stir over low heat until it almost comes to boil.
    - Remove the cream from heat immediately.
    - Stir cream into the egg yolk mixture; beat until combined.
    - Pour cream mixture into the top of a double boiler.
    - Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes.
    - Remove mixture from heat immediately and pour into a shallow heat-proof dish.
    - Bake in preheated oven for 30 minutes.
    - Remove from oven and cool to room temperature.
    - Refrigerate for 1 hour, or overnight.
    - Preheat oven to broil.
    - In a small bowl combine remaining 2 tablespoons white sugar and brown sugar.
    - Sift this mixture evenly over custard.
    - Place dish under broiler until sugar melts, about 2 minutes.
    - Remove from heat and allow to cool.
    - Refrigerate until custard is set again.

  • 4

    49

    VOTES

    Lobster and Crab Stuffed Shrimp

    jumbo shrimp
    can of crab meat
    scallions
    celery
    soy sauce
    fresh bread crumbs
    egg white
    flour
    salt, pepper
    dry Italian seasoned bread crumbs

    - Shell and devein shrimp, slice to butterfly.
    - Gently pound to flatten.
    - Leave on tails.

    Prepare stuffing:
    - Drain crab meat.
    - Combine with 1 teaspoon soy sauce, 2 chopped scallions (white ends and a little green), 1 stalk of celery and one cup of fresh bread crumbs.
    - Beat egg whites.
    - Place about one tablespoon crab mixture on the center of each shrimp, press in shrimp sides (it won't close all the way) - Dip in flour (mixed with salt and pepper) then in the beaten egg, then in the dried bread crumbs.
    - Place on cookie sheet and refrigerate for at least one hour.
    - Carefully place in hot (350-375°F) oil, for not more then a minute or two on each side.
    - They should be golden brown and the tails should be pink.
    - Serve with lemon wedges.

    49 votes

  • 5

    109

    VOTES

    Porcini Rubbed Delmonico with 12-Year Aged Balsamic

    Capital Grille Recipes (5)

    Photo: Metaweb / CC-BY

    2 Delmonico steaks

    for the dry rub:
    1/2 oz dried porcini mushrooms, ground to small bits
    1 tablespoon sea salt
    1/2 teaspoon dried mustard
    1/2 teaspoon dried oregano
    1/2 teaspoon black pepper
    1/2 teaspoon hot paprika

    - Stir all of the dry rub ingredients together.
    - Rub into both sides of each steak.
    - Refrigerate at least 2 hours before grilling.
    - Cook on high or on the hottest part of your grill for about 3 minutes on each side.

    109 votes

  • 6

    50

    VOTES

    Filet Mignon

    Capital Grille Recipes (6)

    Photo: Metaweb / CC-BY

    2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
    2 teaspoons olive oil
    1/4 teaspoon onion powder
    Salt and pepper to taste
    2 tablespoons minced shallot
    2 slices bacon

    - Place oven rack in it's highest position.
    - Set oven to Broil.
    - Rub steaks all over with olive oil.
    - Sprinkle with onion powder, with salt and pepper.
    - Wrap one slice of bacon around each steak, and secure with a toothpick.
    - Place steaks onto a broiler pan, and broil for 5 to 7 minutes.
    - Turn the steaks over, and sprinkle the tops with shallots.
    - Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

    50 votes

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