Filet Oskar (Steak with Crab and Hollandaise)

  • Serves

    serves 4


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.


  • 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)


Step 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.

Step 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.

Step 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.