Fillet Oscar Recipe
steamed asparagus, jumbo lump crab, béarnaise; fresh starch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and steam them for about 5-7 minutes until tender but still crisp. Set aside.
- 2
Cook the Filet Mignon
Season the filet mignon with salt and black pepper. Heat a skillet over medium-high heat with a little oil and sear the filets for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest.
- 3
Make the Béarnaise Sauce
In a saucepan, combine white wine, shallots, and tarragon. Bring to a boil and reduce until about 2 tablespoons of liquid remains. Strain the mixture into a bowl and whisk in the egg yolks. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Add lemon juice, salt, and pepper to taste.
- 4
Combine Ingredients
On each plate, place the cooked filet mignon, top with jumbo lump crab meat, and drizzle with béarnaise sauce. Arrange the steamed asparagus alongside the steak and serve with your choice of fresh starch.
