Oscar · Premium & Fresh

Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare (

Preparing an "Oscar" piece—specifically —is an elegant way to celebrate. The dish consists of a tender steak (traditionally filet mignon) topped with crab meat, asparagus, and Béarnaise sauce. Here is how to prepare a restaurant-quality Steak Oscar at home, based on expert recipes. 1. Key Components

Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps Sear in a cast-iron skillet over high heat

Steam asparagus for 4 minutes. In a separate skillet, warm crab meat in butter, lemon juice, and a pinch of paprika.

Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor. Vegetable: Fresh asparagus (steamed or seared)

Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating.

internal temperature), or until desired doneness. Let them rest for 5–10 minutes. white wine vinegar reduction

Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter.