4.1 from 264 votes
Oscar Style Steak (Filet Oscar)
Fork tender beef tenderloin filets topped with crab oscar and buttery sauce! Ready in under 30 minutes and the perfect romantic dinner idea.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 248 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Filet:
- 4 ounce filet mignon
- Coarse kosher salt & freshly ground pepper
- 1 tablespoon vegetable oil , optional* see notes
For the crab imperial:
- 1/4 cup mayonnaise
- 1 tablespoon bread crumbs
- 1 egg white
- 1/2 teaspoon flat parsley , finely minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning , or other seafood seasoning
- 8 ounces lump blue crab meat
For the sauce & garnish:
- clarified butter , or ghee, melted
- beurre blanc sauce
- parsley , for garnish
- Lemon wedges , for garnish
- chives , snipped
Instructions
- Season the beef with the salt and freshly ground pepper. Set aside at room temperture while preparing other ingredients.
- Preheat the oven to 350°F degrees and line a baking dish with aluminum foil, unless you are using a cast iron or oven safe skillet, then this is unnecessary.
- In a medium bowl, whisk together the mayonnaise, bread crumbs, egg white, parsley, lemon juice, Worcestershire sauce and Old Bay seasoning. Gently fold in the crab meat. Place in the refrigerator until ready to use.
- If using a well-seasoned cast iron pan, no additional oil is needed, but if using stainless steel or another type of pan, heat the oil over medium-high heat. When hot, carefully add the beef. Depending on preference, sear for 2-4 minutes on each side. Remember, the steak will continue cooking in the oven, so you want it to be undercooked, just nicely seared on the outside. If you like your steak well done, cook for longer.
- Remove the steaks and place onto prepared baking dish. Top each generously with crab imperial mixture. Place in the hot oven for 12 minutes, or until crab imperial turns golden brown on top.
- Remove and spoon clarified butter or beurre blanc sauce over each filet mignon. Top with parsley and serve with lemon wedges, if desired.
- If you liked this recipe, come back and let us know how you liked it in the comments or star ratings.
Cup of Yum
Notes
- You can prepare the crab topping ahead of time, but it is really best enjoyed fresh from the oven.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. It can probably go longer, but I’m always careful with seafood. Reheat in the oven or microwave.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
718mg
(30%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
28IU
(1%)
Vitamin C
4mg
(4%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 718mg | 30% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.