Filet Oskar (Steak with Crab and Hollandaise)

Filet Oskar (Steak with Crab and Hollandaise)
Brother Sebastian's in Omaha serves up a decadent crab-and-hollandaise-draped riff on surf and turf. See the recipe for Filet Oskar (Steak with Crab and Hollandaise) »Ariana Lindquist

Brother Sebastian's in Omaha serves up this decadent crab-and-hollandaise-draped riff on surf and turf. This recipe first appeared in our August/September 2013 Heartland issue with the story Here's the Beef.

Filet Oskar (Steak with Crab and Hollandaise)
Tender filet mignon, cooked to medium rare and topped with lump crab and decadent Hollandaise is the ultimate in surf-and-turf.
Yield: serves 4

Ingredients

  • 2 cups plus 3 tbsp. unsalted butter
  • 4 egg yolks
  • 1 12 tsp. red wine vinegar
  • 14 tsp. cayenne pepper, plus more for garnish
  • 2 tbsp. canola oil
  • 4 filet mignon steaks (about 6 oz. each)
  • Kosher salt and finely ground black pepper, to taste
  • 8 oz. jumbo lump crabmeat, picked over for shell pieces
  • 1 bunch asparagus, trimmed and steamed
  • Finely chopped parsley, for garnish
  • Sautéed green beans and baked potatoes, for serving (optional)

Instructions

  1. Heat 2 cups butter in a 2-qt. saucepan over medium-low heat. Skim and discard film from surface. Pour clarified butter from pan into a bowl, leaving milky sediment behind. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium heat and rest a heatproof bowl over pan. Add egg yolks, vinegar, cayenne, and 1 tsp. water to the bowl; cook, whisking constantly, until a thick sauce has formed, 4–5 minutes. Slowly whisk in clarified butter to make a smooth hollandaise; keep sauce warm.
  2. Heat 1 tbsp. butter with oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper and add to skillet; cook, flipping once, until browned and cooked to desired doneness, 4–5 minutes for medium rare; keep warm.
  3. Wipe out skillet and melt remaining butter over medium heat. Add crab; cook until warmed, 1–2 minutes. To serve, divide steaks among plates; top with crabmeat and asparagus. Spoon hollandaise over top; garnish with cayenne and parsley. Serve with green beans and baked potatoes, if you like.