Hereford House Steak Oscar
Indulge in the decadence of Hereford House Steak Oscar, a luxurious dish that brings restaurant-quality flavors to your kitchen. This recipe features tender filet mignon, seared to perfection and oven-finished for a juicy, melt-in-your-mouth experience. Each steak is elegantly topped with tender-crisp asparagus, succulent lump crab meat, and a velvety homemade Béarnaise sauce. Balancing creamy richness with herbaceous notes of fresh tarragon and a tangy hint of lemon, the sauce elevates this classic surf-and-turf favorite to gourmet status. Perfect for a romantic dinner or a special occasion, this show-stopping meal pairs beautifully with sides like mashed potatoes or a fresh green salad for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Filet mignon steaks
- 1 cup Lump crab meat
- 8 pieces Fresh asparagus spears
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Ground black pepper
- 2 large Egg yolks
- 1 tablespoon (minced) Shallots
- 2 tablespoons White wine vinegar
- 2 tablespoons Dry white wine
- 1 tablespoon (chopped) Fresh tarragon leaves
- 1 tablespoon Heavy cream
- 0.5 cup (warm) Clarified butter
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 400°F (205°C).
Season both sides of the filet mignon steaks with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat.
Sear the steaks for 2-3 minutes on each side until a golden crust forms.
Transfer the skillet to the preheated oven and cook for an additional 6-10 minutes for medium-rare to medium doneness. Remove steaks from the oven and let them rest under tented foil.
While the steaks rest, blanch the asparagus spears in boiling salted water for 2-3 minutes until tender but still crisp. Drain and set aside.
In the same skillet used for the steaks, melt the remaining tablespoon of butter and gently warm the lump crab meat. Add a dash of salt and pepper to taste, then set aside.
To make the Béarnaise sauce, combine the shallots, white wine vinegar, white wine, and half of the chopped tarragon in a small saucepan. Cook over medium heat until reduced to about 1 tablespoon of liquid.
Strain the reduction into a heatproof bowl and let it cool slightly. Whisk in the egg yolks and cream until well combined.
Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly until the mixture thickens slightly.
Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is thick and emulsified. Stir in the lemon juice and remaining tarragon. Season with salt and pepper to taste.
To assemble, place 4 asparagus spears on each steak. Top with a generous portion of lump crab meat, then drizzle the Béarnaise sauce over the top.
Serve immediately with your choice of sides, such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
