Jul 14 2026
Restaurants›Castle Farms›Filet Oscar Recipe

Filet Oscar Recipe

Inspired by Castle Farms
Time1h 30m
Serves4

Lump Crab, Bearnaise Sauce, Asparagus Atop a Prime Filet, Roasted Garlic Mashed Potatoes.

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Ingredients

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Filet Mignon

Crab Topping

Bearnaise Sauce

Asparagus

Roasted Garlic Mashed Potatoes

Method

Preparation of Roasted Garlic Mashed Potatoes

  1. 1

    Roast the Garlic

    Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

  2. 2

    Cook the Potatoes

    In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

  3. 3

    Mash the Potatoes

    In a bowl, combine the drained potatoes, roasted garlic cloves (squeezed out of their skins), butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Set aside.

Asparagus Preparation

  1. 4

    Prepare Asparagus

    Trim the ends of the asparagus and toss with olive oil, salt, and pepper.

  2. 5

    Cook Asparagus

    In a skillet over medium heat, sauté the asparagus for about 5-7 minutes until tender but still bright green. Set aside.

Bearnaise Sauce Preparation

  1. 6

    Make the Reduction

    In a small saucepan, combine the minced shallots, white wine vinegar, and half of the chopped tarragon. Simmer over medium heat until reduced by half. Strain and set aside.

  2. 7

    Prepare the Sauce

    In a heatproof bowl, whisk the egg yolks with the reduction and place over a pot of simmering water (double boiler). Whisk continuously until thickened.

  3. 8

    Add Butter

    Slowly add the melted butter to the egg yolk mixture while whisking until fully incorporated. Stir in the remaining tarragon, salt, and pepper. Keep warm.

Cooking the Filet Mignon

  1. 9

    Season the Filets

    Rub the filet mignon pieces with olive oil, salt, and pepper.

  2. 10

    Sear the Filets

    Heat a skillet over high heat. Sear the filets for about 4-5 minutes on each side for medium-rare or until desired doneness.

  3. 11

    Rest the Filets

    Remove the filets from heat and let them rest for 5 minutes before serving.

Assembly

  1. 12

    Plate the Dish

    On each plate, place a mound of roasted garlic mashed potatoes, top with sautéed asparagus, then the filet mignon. Spoon the lump crab meat over the filet and drizzle with bearnaise sauce. Serve warm.

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