Steak Oscar is an easy yet decadent steak meal of Filet Mignon topped with sauteed asparagus, buttery crab meat and creamy Bearnaise sauce.
With fancy dishes like Steak Au Poivre and 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!
Sabrina’s Steak Oscar Recipe
Steak Oscar is a stunning and luxurious 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. This surf and turf style recipe is the perfect special meal for celebratory occasions or romantic dinners. Go for a full gourmet restaurant experience by serving with my simple but decadent Creamy Garlic Mashed Potatoes.
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
