Steak Oscar
A classic surf-and-turf dish featuring a perfectly seared filet mignon topped with succulent crab meat, asparagus, and rich béarnaise sauce. Elegant enough for a special occasion dinner.
- Total time
- 45 min
- Servings
- 2
- Calories
- 720
- Protein
- 52g
Ingredients
- 2 steaks beef filet mignon steaks (8 oz each)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp butter
- 8 spears fresh asparagus spears
- ½ lb lump crab meat
- 1 tbsp olive oil
- ½ cup butter
- 3 yolks egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp fresh tarragon
- 1 tbsp shallots, minced
- ¼ tsp salt
- ⅛ tsp cayenne pepper
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
- 2
Trim asparagus by bending gently until woody ends snap, then discard ends. Pick through crab meat for shells.
- 3
Combine vinegar, shallots, and tarragon in a small saucepan. Reduce over medium heat until nearly dry, about 2 minutes.
- 4
Whisk egg yolks in a heatproof bowl. Slowly drizzle in melted butter while whisking constantly until emulsified and pale.
- 5
Strain the vinegar reduction into the egg mixture, whisking well. Season with salt and cayenne. Keep warm off heat.
- 6
Heat a 12-inch cast iron skillet over medium-high heat until very hot, about 3 minutes. Add 2 tbsp butter.
- 7
Sear steaks for 4-5 minutes per side for medium-rare (internal temperature 130°F). Transfer to a warm plate and rest 5 minutes.
- 8
In the same skillet, toss asparagus with olive oil, salt, and pepper. Cook 3-4 minutes until tender-crisp.
- 9
Gently warm crab meat in a small saucepan with a knob of butter over low heat, about 2 minutes.
- 10
Place each steak on a warm plate. Top with crab meat, then arrange asparagus spears on top.
- 11
Pour béarnaise sauce over the crab and asparagus. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- small saucepan
- heatproof mixing bowl
- whisk
- meat thermometer
- paper towels
- warm plates
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