Description
Oscar Style Steak is a luxurious dish featuring a juicy steak topped with lump crab meat, asparagus, and a rich Béarnaise or Hollandaise sauce.
Ingredients
Units
Scale
- 2 (8 oz) filet mignon steaks
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 6 asparagus spears, trimmed
- 4 oz lump crab meat
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 1/2 cup Béarnaise or Hollandaise sauce (store-bought or homemade)
Instructions
- Season the filet mignon steaks with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your preferred doneness. Remove from heat and let rest.
- Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
- In a small skillet, melt butter over medium heat. Gently warm the lump crab meat with lemon juice for 2-3 minutes. Do not overcook.
- Warm the Béarnaise or Hollandaise sauce according to package instructions or recipe.
- To assemble, place the steak on a plate, top with asparagus spears, then spoon warm crab meat over the top. Drizzle with sauce.
- Serve immediately with your choice of sides.
Notes
- Use fresh lump crab meat for the best flavor.
- You can substitute ribeye or strip steak for filet mignon if preferred.
- Hollandaise sauce is a simpler alternative to Béarnaise and works well too.
- Make sure the crab is just warmed through to avoid drying it out.
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 560
- Sugar: 1g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 160mg