Filet Mignon Oscar Recipe

Bring steaks to room temp and preheat

Remove filets from refrigerator 30–45 minutes before cooking and pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Preheat oven to 400°F (204°C).

Sear and roast

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tbsp neutral oil and 1 tbsp butter. When butter foams, add filets and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 4–8 minutes depending on thickness. Remove from oven and transfer filets to a plate; tent loosely with foil and rest 8–10 minutes (carryover will bring to ~130°F/54°C).

Mix crab filling

While steaks roast, combine lump crab meat, 2 tbsp mayonnaise, 1 tsp Dijon, 1 tsp lemon juice, 1 tbsp chopped chives, 1 tsp Old Bay, 1 tsp salt and 1/2 tsp black pepper in a bowl. Gently fold to avoid breaking up lumps. Taste and adjust seasoning. Keep chilled until assembly.

Warm briefly (optional)

If you prefer warm crab topping, heat 1 tbsp butter in a small skillet over medium-low, add crab mixture just to warm through 1–2 minutes, stirring gently. Do not overcook—crab should remain tender.

Prepare double boiler

Set a small saucepan with 1–2 inches of simmering water over low heat (water should not touch the bottom of the bowl). In a heatproof bowl (metal or glass) off the direct heat, whisk together 3 egg yolks, 1 tbsp lemon juice and 1/2 tsp Dijon (if using) until slightly thickened.

Emulsify butter into yolks

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the hot melted butter in a thin steady stream while whisking to emulsify. Continue until sauce is thick and glossy. Remove from heat and whisk in 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Taste and adjust lemon or salt. Keep warm (set bowl in warm water) until serving.

Plate filets and top

Place each rested filet on a warm plate. Spoon or mound about 2 oz (roughly 1/4 cup) of crab mixture onto each steak.

Finish with hollandaise

Generously spoon warm hollandaise over the crab and filet, about 2–3 tbsp per steak, allowing some to run down the sides.

Garnish and serve

Sprinkle finely chopped parsley or chives over the hollandaise, add a lemon wedge to each plate, and serve immediately.