Jul 09 2026
Restaurants›Mo Brady's Steakhouse›Steak Oscar Recipe

Steak Oscar Recipe

Inspired by Mo Brady's Steakhouse
Time1h
Serves4

Filet medallions, Asparagus, Lump Crab, Bearnaise.

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Ingredients

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Steak

Asparagus

Crab

Bearnaise Sauce

Method

Steak Preparation

  1. 1

    Sear the Filet Mignon

    Season the filet mignon medallions with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the medallions and sear for about 3-4 minutes on each side for medium-rare doneness. Remove from the skillet and let rest.

Asparagus Preparation

  1. 2

    Cook the Asparagus

    In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and cook for about 30 seconds until fragrant. Add the asparagus and toss to coat. Cook for 5-7 minutes until tender-crisp, then drizzle with lemon juice and toss again. Remove from heat.

Crab Preparation

  1. 3

    Prepare the Crab

    In a bowl, gently mix the lump crab meat with Old Bay seasoning. Be careful not to break up the crab meat too much.

Bearnaise Sauce Preparation

  1. 4

    Make the Bearnaise Sauce

    In a saucepan, melt the butter over low heat. In another bowl, combine minced shallots, white wine vinegar, and tarragon. In a heatproof bowl, whisk together egg yolks and water. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Stir in the shallot mixture and season with salt to taste.

Assembly

  1. 5

    Plate the Dish

    On each plate, place a seared filet mignon medallion, top with the seasoned crab meat, and arrange the sautéed asparagus alongside. Drizzle with warm Bearnaise sauce and serve immediately.

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