Jul 13 2026
Restaurants›Scoma's Restaurant›Filet Mignon “oscar” Recipe

Filet Mignon “oscar” Recipe

Inspired by Scoma's Restaurant
Time1h
Serves2

asparagus, Dungeness crab, bearnaise, smoky roasted potatoes

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Ingredients

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Filet Mignon

Dungeness Crab

Bearnaise Sauce

Smoky Roasted Potatoes

Asparagus

Method

Preparing the Filet Mignon

  1. 1

    Sear the Steaks

    Season the filet mignon steaks with salt and black pepper. Heat olive oil in a skillet over high heat and sear the steaks for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

Making the Bearnaise Sauce

  1. 2

    Prepare the Base

    In a saucepan, melt butter and sauté shallots until translucent. Add white wine vinegar and simmer for 2 minutes. Let cool slightly.

  2. 3

    Whisk the Eggs

    In a bowl, whisk egg yolks and add the cooled butter mixture gradually while whisking until thickened. Stir in tarragon and salt.

Roasting the Potatoes

  1. 4

    Prepare the Potatoes

    Preheat the oven to 425°F (220°C). Toss baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet.

  2. 5

    Roast

    Roast in the oven for 25-30 minutes until golden and crispy.

Cooking the Asparagus

  1. 6

    Sauté Asparagus

    In a skillet, heat olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for 5-7 minutes until tender.

Assembly

  1. 7

    Plate the Dish

    On each plate, place a filet mignon steak, top with Dungeness crab, drizzle with bearnaise sauce, and serve alongside smoky roasted potatoes and sautéed asparagus.

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