Filet Oscar Recipe

Prepare the Crab Cake

In a mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, breadcrumbs, egg, and Old Bay seasoning. Form the mixture into small patties and refrigerate for 30 minutes.

Cook the Filet

Season the filet mignon with your favorite blackening spices. Heat a skillet over medium-high heat and add butter. Sear the filet for about 4-5 minutes on each side for medium-rare. Remove from skillet and let it rest.

Cook the Crab Cake

In the same skillet, add more butter if needed and cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

Prepare the Garlic Mashed Potatoes

Boil peeled potatoes until tender, then drain. Mash the potatoes with minced garlic, butter, and season with salt and pepper to taste.

Sauté the Seasonal Vegetables

In a separate pan, sauté seasonal vegetables in olive oil, seasoned with salt and pepper until tender.

Prepare the Beurre Blanc Sauce

In a saucepan, combine white wine and shallots. Reduce until nearly dry, then whisk in cold butter until the sauce is smooth. Season with salt and lemon juice.

Assemble the Plate

On a plate, serve a bed of garlic mashed potatoes, place the blackened filet on top, add the crab cake, and drizzle the beurre blanc sauce over the top. Serve with sautéed seasonal vegetables on the side.