Steak Oscar Recipe

Filet mignon: A tender and flavorful cut of beef, perfect for high-end dishes.

Lump crab meat: Sweet and delicate crab meat, usually found in the seafood section.

Asparagus: Fresh green spears that add a crisp texture and vibrant color.

Béarnaise sauce: A rich and creamy sauce made with butter, egg yolks, and herbs, often found in the condiment aisle.

When preparing filet mignon, ensure the meat is at room temperature before cooking. This helps it cook more evenly. For a perfect sear, pat the steaks dry with a paper towel to remove any moisture. Use a cast-iron skillet for its excellent heat retention, and add a high smoke point oil like grapeseed oil to the pan. Allow the pan to get very hot before adding the steaks. After searing, let the steaks rest for a few minutes to retain their juices. When heating crab meat, do so gently to avoid breaking up the delicate lumps. For the asparagus, blanching in salted water helps maintain its vibrant green color and crisp-tender texture. Finally, when topping the steak with béarnaise sauce, ensure the sauce is warm but not too hot to prevent it from breaking.

• filet mignon - Substitute with ribeye steak: Ribeye steak is also tender and flavorful, making it a suitable alternative for filet mignon.

• filet mignon - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and rich flavor.

• lump crab meat - Substitute with shrimp: Shrimp offers a similar seafood flavor and texture, making it a good alternative to crab meat.

• lump crab meat - Substitute with imitation crab: Imitation crab is a budget-friendly option that mimics the taste and texture of real crab meat.

• asparagus - Substitute with broccolini: Broccolini has a similar texture and slightly sweet flavor, making it a good substitute for asparagus.

• asparagus - Substitute with green beans: Green beans provide a similar crunch and can be easily used in place of asparagus.

• béarnaise sauce - Substitute with hollandaise sauce: Hollandaise sauce has a similar creamy texture and rich flavor, making it a suitable alternative.

• béarnaise sauce - Substitute with aioli: Aioli offers a creamy consistency and can be flavored with herbs to mimic the taste of béarnaise sauce.

• Allow the filet mignon to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each piece of filet mignon individually in plastic wrap or aluminum foil to maintain its moisture and flavor.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. Label with the date to keep track of freshness.
• Store the lump crab meat separately in an airtight container. If it was previously frozen, do not refreeze it.
• For the asparagus, pat dry with a paper towel to remove any excess moisture before storing. Place in a plastic bag with a paper towel to absorb any remaining moisture.
• The béarnaise sauce should be stored in a separate airtight container. It can be refrigerated for up to 3 days.
• To freeze, place the wrapped filet mignon in a single layer on a baking sheet and freeze until solid. Then transfer to a resealable plastic bag or airtight container.
• The lump crab meat can be frozen in an airtight container or resealable plastic bag. Ensure to remove as much air as possible to prevent freezer burn.
• Asparagus can be blanched before freezing to preserve its color and texture. After blanching, pat dry, place in a single layer on a baking sheet, freeze until solid, and then transfer to a resealable plastic bag.
• Béarnaise sauce does not freeze well due to its emulsified nature. It is best to prepare fresh when needed.

• Preheat your oven to 250°F (120°C). Place the filet mignon on a baking sheet and cover it loosely with aluminum foil. Heat for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C).

• While the steak is reheating, gently warm the béarnaise sauce in a saucepan over low heat. Stir occasionally to ensure it doesn't separate or curdle.

• For the asparagus, you can either steam it for a few minutes until heated through or quickly sauté it in a skillet with a bit of olive oil and a pinch of salt.

• The crab meat can be reheated in a small saucepan over low heat. Add a splash of lemon juice and a pat of butter to keep it moist and flavorful.

• Once everything is warmed, assemble your Steak Oscar by placing the filet mignon on a plate, topping it with the crab meat, arranging the asparagus spears on top, and drizzling with the warmed béarnaise sauce. Enjoy your reheated gourmet delight!

• Skillet: Use this to sear and cook the steaks to your desired doneness.

• Saucepan: Heat the crab meat in this to ensure it is warm.

• Steamer: Steam the asparagus until it is tender.

• Tongs: Handy for flipping the steaks and handling the asparagus.

• Meat thermometer: Check the internal temperature of the steaks to ensure they are cooked to your preference.

• Cutting board: Use this as a surface for seasoning the steaks.

• Knife: Trim the asparagus and any excess fat from the steaks.

• Small bowl: Hold the prepared béarnaise sauce for easy access.

• Serving plates: Present the finished Steak Oscar dish elegantly.

• Spoon: Drizzle the béarnaise sauce over the assembled dish.

Season in advance: Season the filet mignon with salt and pepper the night before to enhance flavor and save time.

Pre-cook asparagus: Steam or blanch the asparagus ahead of time and store it in the fridge.

Use pre-made sauce: Opt for a high-quality, store-bought béarnaise sauce to cut down on preparation time.

Warm crab meat: Heat the lump crab meat in the microwave for a quick and easy warm-up.

Multi-task: Cook the steaks while simultaneously preparing the asparagus and crab meat.