Oscar Style Recipe
Make Oscar Style Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan-Seared Filets
Crab-Mornay Topping
Assembly & Garnish
Method
Pan-Seared Filets
- 1
Bring to room temperature & season
Remove the filets from the refrigerator 30–40 minutes before cooking so they come close to room temperature. Pat dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
- 2
- 3
Sear the filets
Add vegetable oil to the hot skillet and swirl to coat. Add the filets (do not overcrowd the pan) and sear, undisturbed, 3–4 minutes per side for medium-rare depending on thickness. Add butter, smashed garlic, and thyme to the pan during the last minute. Tilt the pan and spoon the melted butter over the filets (basting) to build flavor.
- 4
Crab-Mornay Topping
- 5
Make a roux
In a small saucepan over medium heat, melt 2 tbsp butter until foamy. Add 2 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the raw flour taste cooks off but before it browns.
- 6
Add milk to form béchamel
Slowly whisk in 1 cup whole milk a little at a time, whisking continuously to avoid lumps. Increase heat to medium-high and bring to a gentle simmer, stirring until the sauce thickens to a smooth, creamy consistency (about 3–5 minutes).
- 7
Season and add cheese
Reduce heat to low. Whisk in Dijon mustard, Worcestershire sauce, lemon juice, salt, pepper, and optional hot sauce. Add grated Gruyère in two additions, stirring until fully melted and smooth. Stir in Parmesan and remove from heat.
- 8
Fold in crab & chives
Gently fold the lump crab meat and chopped chives into the Mornay sauce, taking care not to break up the lumps of crab. Taste and adjust seasoning. Keep the mixture warm; do not boil once crab is added to avoid toughening.
- 9
Optional broil finish
If you prefer a lightly browned topping, spoon the crab-Mornay over the rested filets, sprinkle a light dusting of additional Gruyère or Parmesan, and place under a preheated broiler for 1–2 minutes until golden. Watch closely to prevent burning.
Assembly & Garnish
- 10
Prepare asparagus
Preheat oven to 425°F (220°C). Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 8–10 minutes until tender-crisp and bright green. Keep warm.
- 11
- 12