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
- 2 cups plus 3 tbsp. unsalted butter
- 4 egg yolks
- 1 1⁄2 tsp. red wine vinegar
- 1⁄4 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)
- 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.
- 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.
- 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.