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steak oscar with hollandaise sauce and crab

Steak Oscar with Tarragon Hollandaise Sauce

A decadent surf and turf meal fit for a king! This steak is cooked to perfection and layered with flavors that just go well together. Your guests won't stop raving over this steak!

Course Main Course, Steak
Cuisine American, French
Keyword Crab meat, Steak, Steak Oscar, Surf and Turf
Servings 4 servings
Author The Tiny Fairy

Ingredients

  • 4 Filet Mignon steaks (see recipe notes) substitute with New York Strip, Rib eye, T-bone
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt prefer Diamond brand
  • fresh ground black pepper
  • 8 ounces jumbo lump crab meat, no shells/cartilage
  • 1 bunch asparagus, trimmed
  • Maitre d'Hotel Sauce
  • Tarragon Hollandaise Sauce

Instructions

  1. Pre-heat oven to 450° F and make Maitre d'Hotel Butter.

  2. Heat a large cast-iron skillet over medium-high heat. Pat dry the steaks with a paper towel. Rub with olive oil and season with kosher salt and black pepper. Place the steaks in the hot skillet and sear for 4 minutes on both sides, until nicely browned.

  3. Transfer the skillet to the oven and roast to desired doneness - anywhere from 7-10 minutes for medium well. Use a meat thermometer to determine doneness. Thermometer should register 130°F for medium-rare and 140°F for medium.

  4. While steaks are cooking, cook the asparagus on a skillet with a little olive oil, salt and pepper (about 8 minutes) and make the Tarragon Hollandaise Sauce in a blender.

  5. Remove the skillet from the oven, tent with foil and allow the steaks to rest for 5 minutes so the juices redistribute.

  6. In a small skillet over medium heat, add a few tablespoons of Maitre d'Hotel butter. Add the lump crab meat and warm through without breaking up the lumps.

  7. Assembly: Plate the steak, top with crab meat and several spears of asparagus. Drizzle Tarragon Hollandaise Sauce.

    Serve with Creamy Mashed Potatoes for a magnificent meal.

Recipe Notes

In order for the steaks to cook evenly, you should allow them to sit at room temperature for about 30 minutes so they lose the chill.   Pat them dry do the seasonings stick to the steak and you can develop that good sear crust and browning on the steaks.