Filet Oskar (Steak with Crab and Hollandaise)

Recipe source: Saveur

Photo by Pamela M.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from saveur.com

Ingredients

  • 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)

Directions

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.

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