Steak Oscar
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Steak Oscar
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Steak Oscar is an easy yet decadent steak meal of Filet Mignon topped with sauteed asparagus, buttery crab meat and creamy Bearnaise sauce.
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Ingredients
Bearnaise Sauce:
- 4 tablespoons butter unsalted
- 2 large egg yolk
- 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 black pepper coarse ground
- 1 pinch cayenne pepper
Sautéed Asparagus:
- 4 tablespoons butter unsalted
- 1 bunch asparagus , trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 4 cloves garlic , minced
Filet Mignon:
- 2 tablespoons butter unsalted
- 4 beef tenderloin steak filet mignon steaks, (~8 ounces each
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
To Finish:
- 2 tablespoons butter unsalted
- 6 ounces crab meat jumbo lump
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper coarse ground
- 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 1/4 of the jumbo lump crab meat, then spoon on the Bearnaise sauce.
- Top with chives and serve immediately.
Nutrition Information
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Calories
774kcal
(39%)
Carbohydrates
8g
(3%)
Protein
63g
(126%)
Fat
54g
(83%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
358mg
(119%)
Sodium
2676mg
(112%)
Potassium
1224mg
(26%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2472IU
(49%)
Vitamin C
15mg
(17%)
Calcium
152mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 8g | 3% |
| Protein | 63g | 126% |
| Fat | 54g | 83% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 358mg | 119% |
| Sodium | 2676mg | 112% |
| Potassium | 1224mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2472IU | 49% |
| Vitamin C | 15mg | 17% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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