Ingredients
2 (6-8 oz) Filet Mignon steaks
8 spears fresh asparagus, trimmed
1/2 lb jumbo lump crab meat
2 tbsp unsalted butter (for searing)
Salt and black pepper to taste
3 large egg yolks (for Hollandaise)
1 tbsp lemon juice
1/2 cup unsalted butter, melted and warm
1 pinch cayenne pepper
1 tbsp fresh chives, chopped (optional garnish)
Instructions
Step 1: Remove the steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season generously with salt and pepper.
Step 2: Prepare the Hollandaise by whisking egg yolks and lemon juice in a bowl over a pot of simmering water (double boiler). Slowly whisk in the melted butter until thick and creamy. Season with salt and cayenne, then keep warm.
Step 3: Steam or blanch the asparagus spears for 3-4 minutes until tender-crisp and bright green. Set aside.
Step 4: In a small skillet, gently warm the lump crab meat with a small knob of butter over low heat, being careful not to break the large lumps.
Step 5: Heat a cast-iron skillet over high heat with 2 tablespoons of butter. Sear the filets for 4-5 minutes per side for medium-rare.
Step 6: Let the steaks rest for 5 minutes. To assemble, place the steak on a plate, top with 4 asparagus spears, a portion of crab meat, and a generous drizzle of Hollandaise sauce.
Notes
Ensure your hollandaise is kept at a warm, stable temperature. If it gets too hot, it will curdle; too cold, and it will solidify.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 steak with toppings
- Calories: 650 kcal
- Sugar: 1g
- Sodium: 720mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 52g
- Cholesterol: 285mg
Keywords: oscar style steak, steak oscar, filet mignon, crab meat recipe, hollandaise sauce, surf and turf
