Oscar Style Recipe

Prepare and season

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season all over with salt and black pepper.

Sear the filets

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet (cast iron recommended) over high heat until very hot. Add neutral oil and 1 tablespoon butter. When butter foams, add filets (do not crowd). Sear 2 minutes on first side without moving, flip and sear second side 1–2 minutes until well browned.

Finish in oven

Transfer skillet to the oven and roast 4–6 minutes for medium-rare (internal 125–130°F/52–54°C). Adjust time for thickness and desired doneness. Remove filets to a warm plate and loosely tent with foil to rest for 6–8 minutes. Reserve pan juices for sauce if desired.

Warm and season crab

Gently pick through lump crab meat to remove shells. In a small skillet over medium heat, melt 1 tablespoon butter. Add crab meat and warm gently for 1–2 minutes, stirring carefully so lumps stay intact. Remove from heat and fold in lemon juice, dijon mustard, chopped chives, salt, and pepper. Keep warm.

Make the reduction

In a small saucepan combine white wine vinegar, white wine, and minced shallot with half of the chopped tarragon. Simmer over medium heat until liquid is reduced to about 1 tablespoon (about 6–8 minutes). Strain into a heatproof bowl and discard solids. Let the reduction cool slightly.

Create the emulsification

Set up a double boiler (bowl over gently simmering water; water should not touch bowl). Add egg yolks and cold water to the bowl and whisk briefly to combine. Whisk in the warm vinegar reduction. Whisk constantly until mixture thickens and is frothy and slightly increased in volume (3–5 minutes).

Finish the sauce

Very slowly drizzle in warm melted butter while whisking constantly to create a smooth, thick emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water. Stir in remaining chopped tarragon and chervil (if using). Season with salt and white pepper or a pinch of cayenne. Keep the sauce warm over the double boiler off heat or in a thermos — do not overheat or it will break.

Place each rested filet on a warmed plate. Spoon a generous tablespoon of the warm seasoned lump crab meat atop each filet.

Ladle 2–3 tablespoons of warm bearnaise sauce over the crab and filet, letting some run down the sides. Garnish with microgreens or chopped parsley and a lemon wedge on the side.

Serve immediately with preferred sides (asparagus, mashed potatoes, or roasted fingerling potatoes complement well).