Hereford House Steak Oscar

Indulge in the decadence of Hereford House Steak Oscar, a luxurious dish that brings restaurant-quality flavors to your kitchen. This recipe features tender filet mignon, seared to perfection and oven-finished for a juicy, melt-in-your-mouth experience. Each steak is elegantly topped with tender-crisp asparagus, succulent lump crab meat, and a velvety homemade Béarnaise sauce. Balancing creamy richness with herbaceous notes of fresh tarragon and a tangy hint of lemon, the sauce elevates this classic surf-and-turf favorite to gourmet status. Perfect for a romantic dinner or a special occasion, this show-stopping meal pairs beautifully with sides like mashed potatoes or a fresh green salad for a truly unforgettable dining experience.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 pieces (6-8 oz each) Filet mignon steaks
• 1 cup Lump crab meat
• 8 pieces Fresh asparagus spears
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 teaspoon (or to taste) Salt
• 1 teaspoon (or to taste) Ground black pepper
• 2 large Egg yolks
• 1 tablespoon (minced) Shallots
• 2 tablespoons White wine vinegar
• 2 tablespoons Dry white wine
• 1 tablespoon (chopped) Fresh tarragon leaves
• 1 tablespoon Heavy cream
• 0.5 cup (warm) Clarified butter
• 1 teaspoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (205°C).

Step 2

Season both sides of the filet mignon steaks with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat.

Step 4

Sear the steaks for 2-3 minutes on each side until a golden crust forms.

Step 5

Transfer the skillet to the preheated oven and cook for an additional 6-10 minutes for medium-rare to medium doneness. Remove steaks from the oven and let them rest under tented foil.

Step 6

While the steaks rest, blanch the asparagus spears in boiling salted water for 2-3 minutes until tender but still crisp. Drain and set aside.

Step 7

In the same skillet used for the steaks, melt the remaining tablespoon of butter and gently warm the lump crab meat. Add a dash of salt and pepper to taste, then set aside.

Step 8

To make the Béarnaise sauce, combine the shallots, white wine vinegar, white wine, and half of the chopped tarragon in a small saucepan. Cook over medium heat until reduced to about 1 tablespoon of liquid.

Step 9

Strain the reduction into a heatproof bowl and let it cool slightly. Whisk in the egg yolks and cream until well combined.

Step 10

Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly until the mixture thickens slightly.

Step 11

Slowly drizzle in the warm clarified butter while whisking continuously until the sauce is thick and emulsified. Stir in the lemon juice and remaining tarragon. Season with salt and pepper to taste.

Step 12

To assemble, place 4 asparagus spears on each steak. Top with a generous portion of lump crab meat, then drizzle the Béarnaise sauce over the top.

Step 13

Serve immediately with your choice of sides, such as mashed potatoes or a fresh salad.

Nutrition Facts

Serving size	1074.4 grams (1074.4g)

Amount per serving	% Daily Value*
Calories	2793

Total Fat 211.30g	271%
Saturated Fat 112.00g	560%
Polyunsaturated Fat 1.30g
Cholesterol 1296mg	432%
Sodium 3575mg	155%
Total Carbohydrate 10.00g	4%
Dietary Fiber 3.00g	11%
Total Sugars 2.80g
Protein 189.00g	378%

Vitamin D 37IU	183%
Calcium 303mg	23%
Iron 19mg	108%
Potassium 2987mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.5%

Protein: 28.0%

Carbs: 1.5%