Steak Oscar: Filet Mignon with Béarnaise, Lump Crab and Asparagus

Steps

1. Step 1

   Take the steaks out of the fridge, pat them very dry, and season all over with the kosher salt and pepper. Let them sit at room temperature while you make the béarnaise base.

   20 min, hands-off

   • 4 filet mignon steaks, 6–8 oz each and about 1 1/2 inches thick
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   In a small saucepan, combine the vinegar, white wine, shallot, cracked peppercorns and the reserved tarragon stems. Simmer over medium heat until reduced to about 2 tablespoons of liquid, then strain through a fine sieve into a small bowl and discard the solids.

   8 min

   • 1/4 cup white wine vinegar
   • 1/4 cup dry white wine
   • 2 tbsp shallot
   • 2 tbsp fresh tarragon
   • 1/4 tsp black peppercorns
3. Step 3

   Bring a wide skillet or saucepan with 1 inch of salted water to a boil. Add the asparagus and cook until bright green and just tender when pierced, 3 to 4 minutes for medium spears. Drain, and keep warm under foil.

   5 min

   • 1 lb asparagus
4. Step 4

   Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the oil, then the steaks, and sear without moving them until a deep brown crust forms, about 4 minutes. Flip, add the 2 tbsp butter and the thyme, and cook another 3 to 4 minutes, tilting the pan and spooning the foaming butter over the steaks. An instant-read thermometer should read 125°F for medium-rare.

   8 min

   • 4 filet mignon steaks, 6–8 oz each and about 1 1/2 inches thick
   • 1 tbsp neutral oil
   • 2 tbsp unsalted butter
   • 2 sprigs fresh thyme
5. Step 5

   Move the steaks to a plate or board and let them rest, loosely tented with foil, while you finish the sauce and crab.

   8 min, hands-off

6. Step 6

   Melt the 1 cup of butter in a small saucepan (or in the microwave) until hot and foaming. Put the egg yolks, 1 tbsp lemon juice and the strained vinegar reduction in a blender and blend for 15 seconds. With the blender running on low, pour the hot butter in a thin, steady stream through the lid opening; the sauce will thicken to the texture of heavy cream in about 45 seconds. Blend in the chopped tarragon, then season with salt and the cayenne. Pour into a bowl and keep somewhere warm; if it stiffens, blend in a teaspoon of warm water.

   5 min

   • 2 tbsp fresh tarragon
   • 3 egg yolks
   • 1 tbsp lemon juice
   • 1 cup unsalted butter (2 sticks)
   • salt
   • 1 pinch cayenne pepper
7. Step 7

   Wipe out the steak skillet and set it over medium-low heat. Melt the 2 tbsp butter, add the crabmeat and 1 tsp lemon juice, and warm gently, folding just once or twice so the lumps stay whole, 2 to 3 minutes. Season lightly with salt.

   3 min

   • 8 oz lump crabmeat
   • 2 tbsp unsalted butter
   • 1 tsp lemon juice
   • salt
8. Step 8

   Set each steak on a warm plate, lean a few asparagus spears against it, pile the warm crab on top of the steak and spoon the béarnaise generously over everything. Scatter with a little extra tarragon if you like and serve right away.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026