Twin Filet Oscar Recipe
Recipe information
Make Twin Filet Oscar in just 45m. two petite 4oz filet mignons topped with jumbo lump crab, roasted asparagus, béarnaise sauce
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Directions
1. Prepare the Asparagus
Preheat the oven to 400°F (200°C). Trim the ends of the asparagus and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 10-12 minutes until tender.
2. Cook the Filet Mignon
Season the filet mignons with salt and black pepper. In a skillet over medium-high heat, add some olive oil and sear the filets for about 4-5 minutes on each side for medium-rare. Remove from heat and let them rest.
3. Make the Béarnaise Sauce
In a saucepan, combine white wine vinegar, shallots, and tarragon. Simmer until reduced by half. In a bowl, whisk egg yolks until thick, then gradually add melted butter while whisking constantly. Add the vinegar reduction, salt, and white pepper to the egg mixture, whisk until thick.
4. Assemble the Dish
On each plate, place a filet mignon, top with jumbo lump crab meat, and drizzle with béarnaise sauce. Serve with roasted asparagus on the side.
Local Coupons
No local coupons found for this recipe's ingredients.