The elegance of Steak Oscar never fails to impress. When you slide your fork into the tender filet mignon, the layers of flavors wrapped in luscious hollandaise sauce and complemented by sweet, succulent crab and bright asparagus come together into a celebration of texture and taste. This dish is perfect for bringing a touch of sophistication to your dinner table, and I can tell you from experience, it never goes unnoticed.

Why Steak Oscar is Unforgettable

Elevated Sophistication: Just the name “Oscar” adds a sense of grandeur to any meal. This dish feels like fine dining, making it perfect for special occasions or impressing guests.
Symphony of Flavors: The combination of juicy steak, delicate crab, and creamy hollandaise creates a harmonious blend that tantalizes the taste buds.
Impressive Presentation: The vibrant colors of the asparagus and chives against the golden hollandaise make this plate not just a meal, but a work of art.
A Feast for All Occasions: Whether it’s a birthday, anniversary, or a simple date night, Steak Oscar fits beautifully into every scenario, making it a versatile recipe.
Homemade Luxury: Who says you can’t bring a restaurant experience into your own kitchen? With this recipe, you can serve gourmet quality right at home without needing extensive culinary skills.

Gathering Your Ingredients

To craft this delicious dish, you’ll want to gather a few quality ingredients. Here’s what you’ll need:

2 (8 oz) filet mignon steaks: About 1.5-2 inches thick for that perfect, tender bite.
Salt and freshly ground black pepper: Essential for seasoning and enhancing the flavors of the meat.
2 tbsp olive oil or butter: This adds richness while cooking the steaks to golden perfection.
8 large asparagus spears: Trimmed for a clean presentation, adding both crunch and a vibrant green to the plate.
4 oz lump crab meat: Fresh or canned, this delicate seafood elevates the dish’s elegance.
2 tbsp fresh chives: Chopped for garnish; they add a lovely hint of onion flavor and beautiful color.
1 lemon: Cut into wedges for a zesty finish that brightens the dish.
3 large egg yolks: The base for a creamy hollandaise sauce.
1 tbsp fresh lemon juice: To enhance the hollandaise and provide a necessary tang.
8 tbsp unsalted butter: Melted and warm for that rich, smooth texture in the sauce.
Salt and white pepper: For seasoning the hollandaise and adding subtle flavors.
1 tsp dijon mustard (optional): For a little extra depth in the hollandaise.
A pinch of cayenne pepper (optional): To introduce a slight kick that’s completely delightful.

Let’s Get Cooking

Now, let’s dive into creating this magnificent dish. Here’s how to assemble Steak Oscar step by step:

Prepare the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks with lemon juice until thickened. Tip: This is where patience pays off, as you want it to reach the right consistency. Place the bowl over simmering water, ensuring it doesn’t touch the water. Slowly drizzle in the melted butter while whisking continuously until smooth and creamy. Season with salt, white pepper, and cayenne for a touch of sophistication.
Cook the Asparagus: Toss your trimmed asparagus spears with olive oil, salt, and pepper. Grill or sauté them over medium heat until tender and slightly charred, about 4–6 minutes. Keep them warm; they need to shine next to that steak!
Cook the Steaks: Generously season your filet mignon steaks with salt and pepper. In a skillet over medium-high heat, heat olive oil or butter and place the steaks carefully in the pan. Sear for about 3–4 minutes per side for that juicy medium-rare finish. Let them rest for a few minutes afterward; this keeps them oh-so-tender.
Assemble the Steak Oscar: Place each steak on a plate, then top it generously with lump crab meat, and drizzle that warm hollandaise sauce over everything. A sprinkle of the fresh chopped chives for garnish adds the finishing touch.
Serve: Arrange the grilled asparagus beside the steak and add lemon wedges for that perfect zing. This isn’t just a meal—it’s an experience meant to be relished!

Expert Tips for Success

Perfect Temperature: Use a meat thermometer for perfect doneness. Aim for an internal temperature of about 130°F for medium-rare, ensuring your steak is juicy and tender.
Chill the Crab: If you’re using fresh crab, chill it in the fridge a little while before serving. It will enhance the seafood’s fresh flavor and make the dish even more refreshing.
Hollandaise Tips: If you find your hollandaise is too thick, whisk in a tiny bit of warm water to thin it out. This can make all the difference in bringing it to the perfect consistency.
Quality Ingredients: Always opt for the best quality ingredients you can find—especially the steaks and crab—as they truly make a difference in such a simple dish.
Presentation Matters: Take a moment to plate your steak and crab artfully. The way you present your dish elevates the entire dining experience, making it feel like a restaurant quality meal.

Creative Twists to Explore

Here are some fun variations to consider for Steak Oscar, adding a personal touch to this classic recipe:

Crab Alternatives: Swap out the lump crab meat for shrimp or lobster for a different take on surf and turf.
Veggie Options: Substitute asparagus with sautéed green beans or broccolini for a twist on the greens while retaining that delightful crunch.
Different Sauces: Instead of traditional hollandaise, consider a lemon butter sauce with garlic to complement the seafood while keeping it simple.
Unique Seasonings: Experiment with different spices or herb blends to season the steak, such as smoked paprika or fresh thyme, to give a whole new flavor profile.
Add Cheese: For something creamy, sprinkle some crumbled feta or grated parmesan on top of the steak before adding the crab for an extra layer of decadence.

Enjoying Your Creation

Plate your Steak Oscar artfully, letting the vibrant colors shine. The creamy hollandaise nestling atop the crab meat and the bright green asparagus stand in contrast to the rich brown of the perfectly cooked steak. Serve with a side of crispy roasted potatoes or a light salad to clean the palate between bites. And for a drink pairing, a crisp white wine or a bold red complements the dish beautifully—whatever feels right for your occasion.

Keeping Steak Oscar Fresh

If you happen to have leftovers (which is unlikely, but just in case!), store them in an airtight container. Place them in the refrigerator, and they should be good for up to 2 days. When reheating, opt for a gentle approach either in a skillet over low heat to keep the meat moist, or in the oven wrapped in foil to retain its integrity.

If you need to preserve the hollandaise sauce, note that it’s best used fresh, but if you do store it, warm it gently while whisking to bring it back to life.

Frequently Asked Questions

Can I prepare the Hollandaise Sauce in advance? While it’s best when made fresh, you can make hollandaise ahead of time and store it in the fridge for a short period. Reheat gently with a bit of water if it thickens.
Is it okay to substitute the filet mignon? Absolutely! If filet mignon is too pricey, ribeye or sirloin can provide a satisfying alternative that still delivers juicy, beefy goodness.
How do I know when my steak is done? A meat thermometer is your best friend here. Aim for 130°F for medium-rare, remembering that the steak continues to cook slightly during resting.
What can I serve with this dish? Consider pairing with roasted potatoes, a fresh green salad, or even creamy risotto for a complete meal.

Embrace the joy of creating Steak Oscar in your own kitchen! The combination of flavors and textures will not only delight your palate but also impress anyone fortunate enough to share the meal with you. So roll up your sleeves, let the enticing aroma of the steak fill your kitchen, and enjoy every moment. You’ve got this!

Steak Oscar

Steak Oscar is a gourmet dish featuring tender filet mignon topped with lump crab meat and a rich hollandaise sauce, accompanied by grilled asparagus. Perfect for special occasions.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Gourmet

Calories: 750

Ingredients Method Notes

Ingredients

For the Steak

2 pieces filet mignon steaks (8 oz) About 1.5-2 inches thick for perfect tenderness.
to taste units Salt and freshly ground black pepper Essential for seasoning.
2 tbsp olive oil or butter For cooking the steaks.

For the Hollandaise Sauce

3 large egg yolks Base for creamy sauce.
1 tbsp fresh lemon juice Enhances the hollandaise flavor.
8 tbsp unsalted butter Melted and warm for texture.
to taste units Salt and white pepper For seasoning.
1 tsp dijon mustard Optional for added depth.
a pinch units cayenne pepper Optional for slight kick.

For the Accompaniments

8 large asparagus spears Trimmed, adding crunch and color.
4 oz lump crab meat Fresh or canned for elegance.
2 tbsp fresh chives Chopped for garnish.
1 units lemon Cut into wedges for garnish.

Method

Preparation of Hollandaise Sauce

In a heatproof bowl, whisk the egg yolks with lemon juice until thickened.
Place the bowl over simmering water and slowly drizzle in melted butter while whisking until smooth and creamy.
Season with salt, white pepper, and cayenne for added sophistication.

Cooking the Asparagus

Toss trimmed asparagus with olive oil, salt, and pepper.
Grill or sauté them over medium heat until tender and slightly charred, about 4–6 minutes.

Cooking the Steaks

Generously season the filet mignon steaks with salt and pepper.
In a skillet over medium-high heat, heat olive oil or butter and place the steaks in the pan.
Sear for about 3–4 minutes per side for medium-rare doneness. Let rest before serving.

Assembling Steak Oscar

Place each steak on a plate, top generously with lump crab meat, and drizzle with hollandaise sauce.
Garnish with chopped chives.

Serving

Arrange grilled asparagus beside the steak and serve with lemon wedges.
Enjoy the meal as an experience meant to be relished.

Notes

For perfect steak temperature, aim for an internal temperature of about 130°F for medium-rare. Store leftovers in an airtight container for up to 2 days.