READY IN 40 mins

Jessica's Steak Oscar

Read Reviews (9)

"This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!" — Jessica Wilson

Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the Bearnaise sauce. The actual amount of the sauce consumed will vary.

Reviews More Reviews

Feb 28, 2011

Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.

—Oesi

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Mar 07, 2011

OMG, Peter wanted it again for supper the next night....soo good and easy

—junyb

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13 Ratings

Jun 05, 2011

If you must use packaged sauce mix, Wagners is by far the best. Also, try using jumbo lump crab, it makes the world of difference. I added some deep fried spaghetti noodles for a fun garnish. This recipe is a classic, and a keeper.

—karenury

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Apr 20, 2011

Simple, elegant, beautiful and above all else a delicious show stopper! I served this with long grain and wild rice! Thanks for sharing Jessica!

—LiziLiz88

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Jun 25, 2011

Seemed a little bland...had too use lots and lots of salt and pepper

—mellycrens

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Sep 25, 2011

So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica!

—Howard

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Nov 01, 2011

I used the blender hollandaise sauce from this web site (with a bouillon cube added) and this came out great! Thank you for the easy recipe.

—Sarah

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Feb 20, 2012

This was VERY rich, but made a delightful Valentine's supper for my husband & son. They were blown away by how "fancy" it was. I served it with wild rice, and a fresh pear and apple salad.

—JSTAHMER

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Nutrition

Calories
1289 kcal
64%

Carbohydrates
21.8 g
7%

Cholesterol
436 mg
145%

Fat
97.4 g
150%

Fiber
4.6 g
19%

Protein
83.2 g
166%

Sodium
1548 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jessica's Steak Oscar

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 1289
Calories from Fat: 877

% Daily Value *
Total Fat 97.4g 150 %
Saturated Fat 55g 275 %
Cholesterol 436mg 145 %
Sodium 1548mg 62 %
Potassium 1679mg 47 %
Total Carbohydrates 21.8g 7 %
** Dietary Fiber 4.6g 19 %
Protein 83.2g 166 %
** Sugars 9.7g
Vitamin A 79 %
Vitamin C 25 %
Calcium 45 %
Iron 92 %
Thiamin 69 %
Niacin 237 %
Vitamin B6 95 %
Magnesium 46 %
Folate 101 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.