Steak Oscar is an easy yet decadent steak with perfect toppings that is fantastic to serve on date night or to someone you want to impress!
With fancy Beef dishes like Steak Au Poivre, Steak Diane, and this Steak Oscar you don’t need to go out for special occasions. This recipe turns a perfectly cooked Filet Mignon into the ultimate five-star steakhouse dinner!
Why You’ll Love This Steak?
- It’s easy enough to make at home but it extra special with the added ingredients.
- It’s a lot more affordable to make at home than paying steakhouse prices.
Sabrina’s Steak Oscar Recipe
So, is Steak Oscar an easy recipe? Well, “easy” might be a relative term, but let’s just say that if you’ve grilled a steak before and whisked together a sauce, then you’re already halfway there. This dish, although fancy, is made with ingredients that can easily be found at most local supermarkets. However, the main ingredients can be a bit pricey, so this is a dish you may save for special occasions or when the big ticket items, like the steak, are on sale. One way to save money and get the best tasting dish, is to make the sauce from scratch. This surf and turf style recipe is the perfect special meal for celebratory occasions or romantic dinners.
Recipe Card
Ingredients
Bearnaise Sauce:
- 4 tablespoons unsalted butter
- 2 large egg yolks
- 3 tablespoons heavy cream
- 2 tablespoons onion , minced
- 2 teaspoons white wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons tarragon , chopped (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1 pinch coarse ground black pepper
- 1 pinch cayenne pepper
Sautéed Asparagus:
- 4 tablespoons unsalted butter
- 1 bunch asparagus , trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cloves garlic , minced
Filet Mignon:
- 2 tablespoons unsalted butter
- 4 beef tenderloin steaks , filet mignon steaks, (~8 ounces each)
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
To Finish:
- 2 tablespoons unsalted butter
- 6 ounces jumbo lump crab meat
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1/2 cup chives , minced
Instructions
Sautéed Asparagus:
- Add butter to a large skillet over medium-high heat.
- Add asparagus, salt and black pepper.
- Toss to coat.
- Cover and cook until asparagus for 6-8 minutes.
- Remove cover, add garlic, stir to coat and cook for 30 seconds.
Filet Mignon:
- Preheat oven to 450 degrees.
- Add butter to a small cast-iron skillet (just bigger than your steaks) on high heat.
- Season steaks all over with salt and pepper.
- Sear the steaks on each side for 3 minutes until browned, then place in the oven for 4 minutes (for rare, 5-6 for medium or more for well done).
- Remove from the oven and remove steaks from the pan to a plate you cover with foil to let steaks rest for 10 minutes.
Bernaise Sauce:
- To a saucepan on medium heat add the butter, eggs, heavy cream, onion, vinegar, lemon juice, tarragon, salt, black pepper, and cayenne pepper and whisk until melted and combined.
- Keep whisking as it is melting to avoid the eggs cooking.
- Whisk, as it cooks for 2-3 minutes until thickened.
To Serve:
- Add butter to your steak pan on medium heat.
- Add crab, salt and black pepper, toss to coat.
- Cook for 1 minute to heat crab through.
- Add steak to your plate, top with 4-5 asparagus spears.
- Add ¼ of the jumbo lump crab meat, then spoon on the Bearnaise sauce.
- Top with chives and serve immediately.
Nutrition
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Note from Sabrina
It’s always best to use a meat thermometer to gauge doneness. A digital, instant read thermometer will help keep you from over or undercooking your meat. Medium-rare steak should read 130-135 degrees, and your steak needs to reach at least 125 degrees plus 3 minutes of rest time before it’s safe to consume. For elderly, young children, and other immuno-compromised people, it’s best to cook steak to 145 degrees.
Table of contents
About this Recipe
Steak Oscar combines premium ingredients with fancy culinary techniques for a decadent, delicious steak recipe. Doesn’t Filet Mignon topped with real crab meat, asparagus spears, and Bearnaise Sauce just sound like the most luxurious meal ever? Don’t be intimidated though, with a little practice and my recipe, even the most novice home chef can master this five-star surf and turf steak dinner! The rich, creamy French sauce is also the most technical part of the dish. It’s an emulsion sauce made from egg yolks, melted butter, heavy cream, vinegar, and seasonings like lemon and tarragon. The key is to slowly heat the egg yolks while constantly whisking so they don’t fully cook and turn into scrambled eggs. The result is the ultimate smooth buttery lemon sauce that is both rich and fresh at the same time.
What is Steak Oscar?
Steak Oscar is a stunning steak dish, originally invented as a tribute to King Oscar II of Sweden, who was known for his taste for fine food. The dish marries the best of the land and the sea with tender filet mignon, buttery crab meat, and fresh asparagus, all drenched in a velvety Bearnaise sauce.
Ingredients
- Filet Mignon: The crème de la crème of steak cuts, filet mignon is known for its tenderness and mild flavor. It is cut from the tenderloin, which is the least used muscle on the cow so it is the most tender, hence the name.
- Crab Meat: Jumbo lump crab meat has a unique, subtly sweet flavor and a hearty texture that beautifully contrasts the softness of the filet mignon. It’s lightly seasoned with salt and pepper then warmed a little bit before serving for a creamy, indulgent seafood topping.
- Asparagus: Garlicky sautéed asparagus are cooked until crisp tender, meaning they still have some crunch to them. The veggie has a fresh, garden flavor and the buttery garlic coating adds its signature pungent, slightly spicy flavor.
- Bearnaise Sauce: Bearnaise Sauce is a rich, emulsified egg yolk and butter sauce with a tanginess from the white wine vinegar and a hint of aniseed flavor from tarragon. It adds a lush creaminess to the dish with a bright lemony fresh finish.
- Tarragon: An often-overlooked herb, tarragon stars in the Bearnaise sauce with its unique bittersweet flavor and a slight licorice aroma. You want to use fresh herbs in this rich sauce for stronger flavor and brightness.
- Butter: Butter is used throughout the recipe for sautéing, the creaminess of the sauce, and adding a luxurious, velvety touch to the steak and crab. It takes this dish from delicious to decadent in every bite.
Can this be made ahead of time?
While technically you can cook the steak and prepare the Bearnaise sauce a day in advance, then reheat them, it’s best to make this dish from scratch. When you reheat the sauce it could split or become super thick, and of course reheating meat can dry it out or overcook it. You can prepare components ahead like chopping the vegetables and storing them in water, or seasoning the crab meat, but it’s best to make the actual dish the day you want to serve it.
Pairing Suggestions
Steak Oscar is rich and filling dish all on its own, but don’t let that stop you from serving it with a fancy steakhouse side dish or two. Go for a full gourmet restaurant experience by recreating Morton’s Creamed Spinach and some simple but decadent Creamy Garlic Mashed Potatoes. For the ultimate over the top touch, finish dinner with a lovely Crème Brûlée for dessert!
How to Store
- Store: If you have leftovers, store them in airtight containers and refrigerate for up to 2-3 days. It’s best to store each layer separately and don’t leave anything at room temp for more than 2 hours.
- Reheat: It’s best to reheat each component separately. Reheat the sauce in a pan over low heat, stirring frequently. Heat the crab up in a skillet. Warm the steaks and asparagus on a sheet pan in the oven at 275 until heated through.
- Freeze: Cool the steaks and crab meat then freeze separately in freezer safe containers for up to 3 months. Thaw before reheating. It’s not recommended to freeze the Bearnaise sauce because it will separate and not come back together. Sauteed asparagus also doesn’t freeze and thaw well.
Frequent Questions
Bearnaise sauce and Hollandaise sauce are both classic French sauces that are often used to garnish meats and seafood. Hollandaise sauce is one of the five mother sauces in French cuisine, made with egg yolks, melted butter, and lemon juice. Bearnaise sauce, on the other hand, is a derivative of Hollandaise, with added vinegar, onion or shallot, tarragon, giving it a more complex, herbaceous flavor. Its rich and creamy texture makes it an excellent sauce for an indulgent dish like Steak Oscar.
Steak Oscar is named after King Oscar II of Sweden and Norway, who reigned in the late 19th and early 20th centuries. The king was known for his love of fine food, especially dishes that combined various delicacies. This particular combination was named in his honor.
Variations
- Veggies: Instead of asparagus, you can use green beans, broccoli, cauliflower, or carrots. Top the entire dish with some Sauteed Mushrooms for even more steakhouse flavor.
- Steak: Instead of filet mignon, you can try other tender cuts of steak like ribeye steak or top sirloin. They won’t be as decadent as tenderloin, but still very tasty and a bit more affordable.
- Meat: You can make this just a seafood dish by swapping the steak with a Salmon Filet or you can swap the crab with cooked salmon or lobster. Lighten up the dish by swapping the beef with Grilled Chicken.
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