Filet Oscar with Lump Crab, Sauce Bearnaise, Asparagus, Bok Choy Tip, and Wasabi Sprouts. Ingredients (Serves 2):
For the Filet Mignon:
2 filet mignon steaks (about 6-8 oz each)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 tablespoon butter (optional, for finishing)
For the Lump Crab Topping:
1/2 lb (225g) lump crab meat
1 tablespoon melted butter
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning (optional)
For the Sauce Béarnaise:
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 small shallot, finely chopped
1/4 teaspoon dried tarragon (or 1 tablespoon fresh tarragon)
3 large egg yolks
1/2 cup unsalted butter, melted
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste
For the Vegetables:
8-10 asparagus spears, trimmed
2-3 bok choy tips (or baby bok choy)
1 tablespoon olive oil
Salt and pepper to taste
A handful of wasabi sprouts (or arugula for a milder option)
👩🍳 Instructions:
1. Prepare the Filet Mignon:
Preheat your oven to 400°F (200°C).
Heat olive oil in a heavy skillet (preferably cast iron) over medium-high heat.
Season the filet mignon steaks with salt and pepper.
Sear the steaks in the hot skillet for 2-3 minutes per side, until a nice crust forms.
Finish the steaks by transferring the skillet to the preheated oven and baking for 5-7 minutes for medium-rare, or longer to your preferred doneness.
Remove from the oven and let the steaks rest for 5 minutes. Optionally, top with a pat of butter for extra richness.
2. Prepare the Lump Crab Topping:
In a small bowl, gently combine the lump crab meat with melted butter, lemon juice, and Old Bay seasoning (if using).
Set aside and keep warm.
3. Make the Sauce Béarnaise:
In a small saucepan, combine the white wine vinegar, dry white wine, shallots, and tarragon. Bring to a simmer and cook until the liquid is reduced by half, about 3-4 minutes.
Remove the saucepan from heat and let the mixture cool slightly.
In a heatproof bowl, whisk the egg yolks. Gradually whisk in the cooled vinegar and wine reduction.
Set the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture thickens.
Slowly drizzle in the melted butter while whisking continuously to form a smooth, emulsified sauce.
Remove from heat and stir in the fresh parsley. Season with salt and pepper to taste. Keep warm.
4. Prepare the Vegetables:
Heat olive oil in a large pan over medium heat.
Season the asparagus and bok choy tips with salt and pepper. Sauté the vegetables for 3-4 minutes, until the asparagus is tender-crisp and the bok choy is wilted but still bright green.
Remove from the heat and set aside.
5. Assemble the Dish:
Place each filet mignon steak on a plate.
Top each steak with a generous portion of lump crab meat.
Spoon the sauce béarnaise over the crab and steak.
Arrange the sautéed asparagus and bok choy tips around the plate.
Garnish with fresh wasabi sprouts (or arugula) for a hint of spice and freshness.
6. Serve:
Serve immediately while the steak is warm and the sauce is velvety.
💡 Tips:
For Perfect Steak: To check the doneness of the filet mignon, use a meat thermometer—130°F for medium-rare, 140°F for medium.
Crab Variations: If lump crab isn’t available, you can use jumbo lump crab or imitation crab as a substitute.
Wasabi Sprouts: If you can’t find wasabi sprouts, arugula provides a mild peppery flavor, though it’s less spicy.
Sautéed Spinach: If you want more greens, sautéed spinach also pairs wonderfully with this dish.
This Filet Oscar is a luxurious, sophisticated meal that combines rich flavors and beautiful presentation. It’s perfect for impressing guests or treating yourself to a special dinner! 🥩🦀🍋