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Decadent Filet Mignon Oscar Style Recipe

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This decadent filet mignon Oscar style recipe combines tender, buttery steak with rich crab meat, fresh asparagus, and a luscious hollandaise sauce for a luxurious and approachable dinner.

Ingredients

Scale
  • 4 center-cut filet mignon steaks, about 6 ounces (170g) each, trimmed of excess fat
  • 1 bunch fresh asparagus, woody ends trimmed
  • 6 ounces lump or claw crab meat, picked over for shells
  • 6 tablespoons unsalted butter, divided
  • 3 large egg yolks, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons heavy cream (optional)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh tarragon or chives, finely chopped (optional)

Instructions

  1. Trim the woody ends of 1 bunch of fresh asparagus. Steam them for 4-6 minutes until tender-crisp. Set aside and keep warm.
  2. Pat the 4 filet mignon steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for 15 minutes.
  3. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking.
  4. Place the filets in the hot pan and sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.
  5. Add 2 tablespoons butter, spoon the melted butter over the steaks for 1-2 minutes to baste and enhance flavor.
  6. Use a meat thermometer to check internal temperature. Remove steaks from the pan at 130°F (54°C) for medium-rare. Tent with foil and let rest for 5-7 minutes.
  7. Gently warm 6 ounces lump crab meat in a small saucepan over low heat for 1-2 minutes. Avoid overcooking.
  8. In a heatproof bowl over simmering water (double boiler), whisk 3 egg yolks with 1 tablespoon white wine vinegar until thickened and pale, about 3 minutes.
  9. Slowly drizzle in 6 tablespoons melted butter while whisking constantly until sauce thickens.
  10. Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and season with salt to taste. Whisk in 2 tablespoons heavy cream for extra creaminess (optional). Keep sauce warm.
  11. Place each rested filet on a plate. Top with a few asparagus spears, a generous spoonful of warm crab meat, and drizzle with hollandaise sauce.
  12. Sprinkle finely chopped fresh tarragon or chives on top for garnish and serve immediately.

Notes

If hollandaise sauce begins to separate or looks grainy, whisk in a teaspoon of warm water to bring it back together. Resting steaks after searing locks in juices and enhances tenderness. Use a meat thermometer to ensure perfect doneness. For asparagus, avoid overcooking to keep crispness. Hollandaise sauce is best made fresh and kept warm; it does not reheat well.

Nutrition

Keywords: filet mignon, Oscar style, steak recipe, crab meat, hollandaise sauce, asparagus, elegant dinner, surf and turf

Find it online: https://tessierecipes.com/decadent-filet-mignon-oscar-style-recipe-easy-step-by-step-guide-for-perfect-dinner/