Steak Oscar
An elegant dish featuring broiled filet mignon topped with crab meat and a rich Bearnaise sauce, served alongside steamed asparagus.
Ingredients
- beef tenderloin steaks (2 piece)
- salt (0 )
- black pepper (0 )
- butter (0.25 cup)
- crab (1 can)
- asparagus (1 pound)
- dry Bearnaise sauce mix (1 packet)
- whole milk (1 cup)
- butter (0.5 cup)
Instructions
- Gather the ingredients.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
- In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
- Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
- Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
- To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 1289
- fat: 97 g
- sats: 55 g
- carbs: 22 g
- fibre: 5 g
- protein: 83 g
- salt: 1.355 g