Filet Oscar Style
I used canned crab meat and just heated it slightly in the microwave. This is a terrific dish
I used canned crab meat and just heated it slightly in the microwave. This is a terrific dish
- 4 beef tenderloin steaks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1/2 teaspoon lemon juice
- 2 alaskan king crab legs
- tips from 1 lb asparagus
- sea salt and cracked black pepper
- 1/4 cup shallot finely chopped
- 1 tablespoon fresh tarragon
- 3 eggs yolks
- 1 stick butter cut into 8 pieces
- Carbohydrate 10.3997441670176 g
- Cholesterol 1335.753125 mg
- Fat 239.37210125 g
- Fiber 0.153533335369204 g
- Protein 139.250760416682 g
- Saturated Fat 118.776483 g
- Serving Size 1 1 recipe (1019g)
- Sodium 610.815333333374 mg
- Sugar 10.2462108316484 g
- Trans Fat 23.4145172500001 g
- Calories 2793 calories
Step-by-step
- Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl along with the blanched asparagus tips. Gently break up any overly-large pieces with your hands.
- Cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot. Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper. Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven. Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.
- Make the Béarnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.
- Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly. Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.
- Assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat. Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Béarnaise sauce and serve.
A Busy Mom's Quick & Elegant Filet Oscar
Life as a working mom is a whirlwind. Between school runs, work deadlines, and trying to maintain some semblance of a social life, finding time for elaborate cooking feels like a luxury. But that doesn't mean I have to sacrifice delicious, satisfying meals. This streamlined Filet Oscar recipe is my go-to when I want to impress without spending hours in the kitchen. The key is using high-quality ingredients and clever shortcuts to achieve restaurant-worthy results in a fraction of the time. I often use pre-cooked or convenient options like canned crab meat, which saves precious minutes without compromising on flavor. The result? A stunning dinner that's as impressive as it is quick and easy.
I've adapted the classic Filet Oscar recipe to fit my busy schedule. The richness of the perfectly seared filet mignon is balanced by the delicate sweetness of the crab and the tangy, luxurious Béarnaise sauce. It's a meal that feels indulgent and special, perfect for a celebratory dinner or a relaxing night in with the family. This is a meal that can be enjoyed weeknights or on weekends; it's adaptable to your time, and your mood.
The Magic of Shortcuts: Let's be honest, sometimes shortcuts are necessary. This recipe embraces that philosophy. While you can certainly steam your own crab legs from scratch, canned crab meat (look for high quality) works exceptionally well. It saves time and effort without sacrificing the rich flavor. This allows me to focus on the other elements of the dish, ensuring each component is perfectly executed. The sear on the steak, the perfectly balanced sauce – these are the details that elevate this meal above the ordinary. I often prep some of the ingredients earlier in the day or even the night before. This allows me to assemble the dish quickly just before mealtime.
Beyond the Recipe: This Filet Oscar isn't just a meal; it's a mindset. It's about finding a balance between sophistication and convenience. It’s about proving to myself (and my family!) that I can have it all – a delicious, impressive meal and enough time to enjoy it. The simplicity of this recipe empowers me to prioritize quality time with my loved ones, making memories that are far more valuable than any elaborate cooking project.
Serving Suggestions: While this dish stands beautifully on its own, I often pair it with a light and simple side salad, maybe a fresh arugula salad with a lemon vinaigrette. A nice glass of crisp white wine complements the flavors perfectly. The entire meal comes together so quickly and beautifully it often makes a spectacular meal.
Adjustments and Variations: Feel free to adapt this recipe to your preferences. Love lobster? Swap out the crab for succulent lobster meat. Prefer a different sauce? A classic hollandaise sauce would be a delicious alternative. The possibilities are endless!
Conclusion: This recipe isn’t just about making a delicious Filet Oscar; it’s about reclaiming your time and proving that you can enjoy extraordinary meals without sacrificing your valuable time. It's a recipe for busy women everywhere who refuse to let their demanding schedules dictate the quality of their lives. Embrace the shortcuts, savor the flavors, and enjoy the moments.
