Filet Oscar Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Toss halved baby Yukon gold potatoes with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp chopped rosemary until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 25–30 minutes, turning once halfway, until golden brown and tender. Keep warm in oven set to low (about 200°F/95°C) while finishing other components.

Cook shallot and reduce wine

In a medium sauté pan over medium heat, melt 2 tbsp butter. Add the minced shallot and cook 1–2 minutes until softened and translucent (do not brown). Pour in 1/2 cup dry white wine and increase heat to medium-high. Reduce wine by about half (3–5 minutes) to concentrate flavor.

Finish sauce and add crab

Lower heat to medium. Add 1/4 cup heavy cream, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper; stir to combine. Whisk in 2 tbsp cold cubed butter, a little at a time, to slightly thicken and gloss the sauce. Gently fold in 8 oz lump crab meat and warm through for 1–2 minutes without breaking up the lumps. Stir in 1 tbsp chopped chives. Keep the sauce over very low heat or transfer to a warm spot; do not boil.

In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add trimmed asparagus pieces in a single layer. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Sauté, tossing occasionally, 4–6 minutes until bright green and tender-crisp.

Finish with 1 tsp lemon zest and 1 tsp lemon juice, toss briefly, then remove from heat and keep warm.

Bring steaks to room temperature and season

Remove filets from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt (approx. 1/2 tsp per side) and freshly ground black pepper.

Pan-sear and baste

Heat a large heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp olive oil and heat until shimmering. Add filets (work in batches if needed) and sear without moving for 2–3 minutes until a brown crust forms. Flip each steak, add 2 tbsp butter, the crushed garlic cloves and 4 thyme sprigs. Tilt the pan and continuously spoon melted butter over the steaks (basting) for another 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness.

Transfer steaks to a plate and tent loosely with foil for 5–7 minutes to rest (carryover cooking will raise temp a few degrees).

Arrange one rested filet on each warmed dinner plate. Spoon a portion of sautéed asparagus beside the steak and add a serving of roasted potatoes.

Ladle 3–4 tbsp of the warm Maryland crab and white wine butter sauce over each steak, making sure to distribute lump crab evenly across portions. Spoon any remaining sauce to the plate as desired.

Garnish each plate with microgreens or chopped parsley and an additional sprinkle of chives if desired. Serve immediately.