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Classic Steak Oscar
45 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
650 kcalCalories
45 gProtein
8 gCarbs
50 gFat

Approximate values estimated by AI

ClassicSeafoodSteak

Classic Steak Oscar

Traditional dish · American

A luxurious dish featuring a pan-seared steak topped with crab meat, asparagus, and a rich béarnaise sauce.

Ingredients

Servings4
  • Filet Mignon Steaks4 (6 oz each)
  • Asparagus Spears1 lb
  • Lump Crab Meat8 oz
  • Butter6 tbsp
  • Egg Yolks3
  • Lemon Juice2 tbsp
  • White Wine2 tbsp
  • Shallots1 tbsp, minced
  • Saltto taste
  • Black Pepperto taste
  • Fresh Parsleyfor garnish

Steps

  1. 1

    Prepare the béarnaise sauce: Whisk egg yolks, lemon juice, and white wine in a heatproof bowl over simmering water. Gradually whisk in melted butter until thickened. Season with salt and pepper.

  2. 2

    Trim the tough ends off the asparagus and blanch in boiling salted water until tender-crisp. Drain and set aside.

  3. 3

    Season the filet mignon steaks with salt and pepper.

  4. 4

    Sear the steaks in a hot skillet with 1 tbsp butter for 3-4 minutes per side for medium-rare, or to your desired doneness.

  5. 5

    Gently warm the crab meat in a small pan with 1 tbsp butter.

  6. 6

    To plate, place a steak on each plate. Top with a portion of crab meat. Arrange asparagus spears alongside the steak. Spoon béarnaise sauce generously over the crab and asparagus. Garnish with fresh parsley.

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