Ever since my husband and I moved to Vancouver, we’ve been staying in a condo across the street from “The Keg Steakhouse & Bar“. It’s one of my favourite joints to sit down for a secluded night of conversation, wine, and filet mignon.
Unfortunately, since life has been hectic and my husband has been traveling constantly, we haven’t had time to go. Eventually, I decided to take a cheaper and more efficient route and make my own version of steak oscar at home!
Full disclosure: steak oscar typically comes with asparagus. After heading out on foot and hitting up two markets close to our condo, only to find out they were both sold out, I opted for red peppers and cremini mushrooms instead. The results were still delicious, but not traditional.
When making steak oscar, you can use any combination of shellfish and steak. I have had everything from sirloin with scallops to ribeye with lobster. I opted for filet mignon, and (since I’m on the West Coast), a heaping handful of fresh Dungeness crab. I’m lucky enough to have a butcher and a fishmonger 400 meters from our condo, so picking up the ingredients for this was quick and easy.
You shouldn’t have a problem getting your hands on a filet mignon (especially if you call your butcher in advance), but the Dungeness crab in this recipe is a little more difficult to find off of the West Coast. However, it could easily be swapped out for scallops, king crab, or shrimp.
Steak Oscar is a perfect balance of salty, sweet, creamy, and tart! The velvety béarnaise sauce wraps everything up into a perfect little bow. It’s great for date night in or Sunday dinner.
The Béarnaise Sauce
- 1 Tablespoon (Plus 1 Cup) of Unsalted Butter
- 2 Tablespoons of Minced Shallots
- 2 Tablespoons of White Wine Vinegar
- 2 Large Egg Yolks (Or 3 Medium)
- 1 – 2 Tablespoons of Lemon Juice (to taste)
- 1 Tablespoon of Finely Chopped Fresh Tarragon
- 1 Tablespoon Warm Water
- Kosher Salt
- Fresh Cracked Peppercorn
- Blender Required
Instructions for Béarnaise Sauce:
1: Melt 1 tablespoon of butter in a frying pan over medium heat. Slide in finely diced shallots, and saute for about 2-3 minutes. Add 2 tablespoons of white wine vinegar, stirring frequently, until vinegar has reduced by about 50%. Remove from heat and set aside in a bowl.
2: Drop 1 cup of butter into the pan to melt. While butter is melting, pour hot water into your blender to heat the glass. Once butter is frothy and melted, pour it into a measuring cup.
3: Empty the hot water from your blender and dry completely. Drop in egg yolks, lemon juice, and warm water. Turn on the blender. Remove the center of the lid, and slowly pour melted butter in (in a steady, slow stream). Once your butter is in the blender, allow it to blend with the yolks and lemon juice for about 2-3 minutes.
4: Turn off the blender and carefully pour your béarnaise sauce into a bowl. Stir in your shallot and white wine mixture, and freshly chopped tarragon. Set aside.
The Filet Mignon & Dungeness Crab
- 2 Filet Mignon Steaks (2-3 Inches Thick)
- 1/2 lbs Fresh Cooked Dungeness Crab (Shelled)
- Kosher Salt
- Fresh Cracked Peppercorn
- 2 Tablespoon of Butter
- 3 Garlic Cloves (Crushed)
- 1 Tablespoon Freshly Chopped Tarragon
- 1/3 Thickly Sliced Red Pepper
- 8-10 Roughly Chopped Cremini Mushroom
Instructions for Filet Mignon, Dungeness Crab & Vegetables
Take steaks out of the fridge about 30 minutes prior to cooking. It is important that steaks come up to room temperature pre-cook, and have time to rest post-cook.
1: Preheat your oven to 415 degrees.
2: Season steaks with kosher salt and fresh cracked peppercorn. Drop into a pre-heated frying pan over medium-high heat. Drop 1 tablespoon of butter, fresh tarragon, and crushed garlic into the pan. After 2 minutes, flip steaks. Spoon butter, garlic, and tarragon over the steaks.
3: After your steaks have seared on the other side for 2 minutes, place your steaks directly into the pre-heated oven.
Oven Cook Times:
These times will vary for thinner steaks.
For Rare: Bake 4-5 Minutes
For Medium Rare: Bake 5-6 Minutes
For Medium: Bake 6-7 Minutes
4: After your steaks reach their desired cook, carefully remove your steaks from the oven and allow them to rest for about 10 minutes.
5: While your steaks are resting, saute red peppers and mushrooms in 1 tablespoon of butter and freshly chopped tarragon.
1: Place sauteed mushrooms at the bottom of your plate. Place Filet Mignon on the mushrooms.
2: Pour a spoonful of béarnaise sauce on top of your steak. Place a couple of heaping tablespoons of warm crab on top, and cover with another spoonful of béarnaise.
3: Season with fresh cracked peppercorn and fresh tarragon.