Filet Oscar with Crab and Asparagus

by Crab-O-Licious
(Pacific Northwest)

We come across this wonderful steak and crab meat recipe watching a local channel featuring
Chef John Howie with Seastar Restaurant & Raw Bar, here, in Washington. He prepares filet mignon Oscar style with crab, asparagus and hollandaise sauce. We tried it and it is "Mmm Mmm Good!" The recipe is so easy to make yourself at home. We even spruced it up a bit and grilled the steak instead of stove top.
Either way, we're sure you'll enjoy this...

FILET OSCAR with Crab and Asparagus

Dinner for 4


Ingredients For Filet Oscar:

•Filet Mignon – center cut only, 4-5 oz-4 each

•Sea Salt - 1 tsp.

•Black Pepper - ground - 1/4 tsp.

•Asparagus - blanched, 4” spears - 24-30 each

•Dungeness Crab - fresh - 8 oz’s

•Hollandaise Sauce – recipe follows - 1/2 cup


For Easy Hollandaise (Yield: 1 cup):

•Egg Yolks - fresh - 4 each

•Dry White Wine - 1 Tbsp.

•Whole Butter, unsalted – softened to

room temperature - ˝ lb

•Lemon Juice - fresh - 1 Tbsp.

•Cayenne Pepper – ground - pinch

•Sea Salt - 1/8 tsp.


Procedure For Hollandaise Sauce base:

1. Place a stainless steel mixing bowl into a sauce pot with simmering water, creating a double boiler. Combine the white wine, egg yolks and butter in the mixing bowl and whisk together.

2. Heat and whisk the mixture over hot water until the butter has completely melted and the sauce has thickened. Be sure to keep whipping the sauce so not to cook the egg. Remove from the heat as often as needed so the sauce won’t stick
to the bottom. Set aside and let cool slightly.

3. Add the lemon juice, salt, and cayenne pepper. Hold warm until needed.

Putting it all together:

1. Season the filet with the salt and pepper. Place the filet in the sauté pan and sear, turn over and sear until both sides are golden brown.

2. Remove from the pan and set aside, let the meat rest. Heat the asparagus and crab in a steamer until warm.

3. Place the filet on the plate, top with the heated asparagus spears, then the crab meat and top both with the hollandaise sauce. Sprinkle with a little paprika and serve.