Filet Mignon Steak Oscar with Asparagus and Béarnaise

Filet Mignon Steak Oscar with Asparagus and Béarnaise ingredients

• 2 6-oz filet mignon steaks
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 tbsp olive oil
• 8 spears fresh asparagus spears
• 4 oz jumbo lump crab meat
• 1 wedge lemon wedge
• 10 tbsp unsalted butter
• 3 large egg yolks
• 2 tbsp white wine vinegar
• 1 tbsp dry white wine
• 1 small shallot
• 1 tbsp fresh tarragon
• 0.5 tsp black peppercorns
• 1 tbsp cold water

How to make Filet Mignon Steak Oscar with Asparagus and Béarnaise

1. Begin with the Béarnaise Sauce: Melt 10 tbsp unsalted butter in a small saucepan over low heat. Once melted, skim off any foam from the top and set aside the clarified butter; discard the milky solids at the bottom. This prevents the sauce from breaking.
2. In a separate small saucepan, combine 2 tbsp white wine vinegar, 1 tbsp dry white wine, 1 small minced shallot, 1/2 tbsp fresh tarragon leaves (chopped), and 1/2 tsp black peppercorns. Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains. Strain the reduction into a heatproof bowl, discarding the solids, and let it cool slightly.
3. Place the bowl with the strained reduction over a double boiler (a saucepan with about an inch of simmering water, ensuring the bowl does not touch the water). Add 3 large egg yolks and 1 tbsp cold water to the reduction. Whisk constantly with a balloon whisk until the mixture is thick, pale yellow, and forms ribbons when lifted, about 5-7 minutes. The temperature should be around 160°F.
4. Remove the bowl from the heat. Gradually and slowly drizzle in the warm clarified butter, a few drops at a time at first, while continuously whisking until a thick, emulsified sauce forms. If the sauce becomes too thick, whisk in a teaspoon of warm water. Stir in the remaining 1/2 tbsp fresh tarragon (finely chopped) and season with salt and pepper to taste. Keep the béarnaise warm in the double boiler (off the heat) or in a thermos while you cook the rest of the meal.
5. Prepare the asparagus: Trim the woody ends off 8 fresh asparagus spears. Bring a small pot of salted water to a boil, then blanch the asparagus for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve their vibrant green color. Drain well and set aside.
6. Prepare the steaks: Remove 2 (6-oz) filet mignon steaks from the refrigerator 20-30 minutes before cooking. Pat them thoroughly dry with paper towels and season generously on all sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper.
7. Heat 1 tbsp olive oil in a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it begins to shimmer. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F) or 4-5 minutes per side for medium (internal temperature 135-140°F). For a richer crust, you can add 1 tbsp butter to the pan during the last minute and baste the steaks.
8. Once cooked, transfer the filets to a cutting board and let them rest for 5-7 minutes, tented loosely with foil. This is crucial for the juices to redistribute, ensuring a tender and flavorful steak.
9. While the steaks rest, gently warm 4 oz jumbo lump crab meat in a small pan with a touch of butter or a quick steam, just until heated through. Be careful not to break up the lumps.
10. To assemble the Steak Oscar: Place one rested filet mignon on each plate. Arrange 3-4 blanched asparagus spears on top of or alongside each steak. Carefully spoon a generous portion of the warm jumbo lump crab meat over the asparagus and steak. Finally, lavishly spoon the warm Béarnaise sauce over the crab and steak. Garnish with a lemon wedge and serve immediately.

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