Classic Steak Oscar
Filet mignon steaks topped with buttery crab, tender asparagus, and a rich Béarnaise sauce. A classic steakhouse dish that comes together in about 30 minutes, no reservation required.
Servings: 2 servings
Ingredients
- 2 filet mignon steaks 6 to 8 ounces each
- Salt and pepper
- 2 tablespoons olive oil
- ½ pound asparagus trimmed
- 1 tablespoon butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon butter
- 4 ounces Dungeness crab meat or lump crab meat
- 1 tablespoon fresh lemon juice
- Béarnaise sauce
Instructions
Cook the Steaks
- Wrap kitchen twine around each filet to help them cook evenly and season both sides generously with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high until shimmering.
- Sear steaks for about 2 minutes per side, including the edges (4 minutes total for medium-rare, 130°F internal).
- Transfer to a plate, tent with foil, and let rest for 10 minutes. Remove the twine before serving.
Prepare the Asparagus
- In the same skillet, add ¼ cup water and the asparagus and cook over medium-high heat until bright green and just tender, about 3 minutes.
- Remove from heat, toss with butter, salt, pepper, and fresh tarragon.
Warm the Crab
- Melt butter in a small non-stick skillet over medium heat.
- Add crab meat and cook gently for 1–2 minutes until warmed through. Remove from heat and toss with lemon juice.
Assemble the Dish
- Divide asparagus between two plates and top each with a filet. Spoon warm crab over the steaks.
- Finish with a generous spoonful of Béarnaise sauce and garnish with extra tarragon, if desired.
Notes
Secure the steaks: Tying the filets with twine helps them hold their shape and sear more evenly.
Get the pan hot: A well-heated cast iron skillet gives you that deep crust on the steaks. Just don’t overcrowd the pan, or the steaks will steam instead of sear.
Heat the crab with care: Crab meat only needs quick warm-up in butter. Too long, and it can toughen.
Let the steaks rest: A short rest after cooking keeps the juices in the meat, not on the plate.
Add the sauce last: Béarnaise can break if overheated or left too long on the plate. Keep it warm and spoon it on right before serving.
Nutrition
Serving: 1 serving | Calories: 650kcal | Carbohydrates: 5g | Protein: 34g | Fat: 57g
