Jessica's Steak Oscar: A Gourmet Delight

Name: Jessica's Steak Oscar: A Gourmet Delight
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces filet mignon (each about 170 g (6 oz)); 1 tbsp olive oil; to taste salt and pepper; 200 g crab meat (fresh or canned); 2 tbsp butter (melted); 3 egg yolks (large); 1 tbsp lemon juice (freshly squeezed); 1/2 cup unsalted butter (melted); to taste salt

55 min 4 servings Medium

All Recipes

Indulge in Jessica's Steak Oscar, a classic dish combining tender steak, creamy hollandaise, and fresh seafood for an elegant meal.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Steak Oscar is a luxurious dish that pairs tender steak with succulent seafood and a rich hollandaise sauce. Named after King Oscar II of Sweden, who was known for his love of this combination, the dish is a staple in fine dining. In Jessica's version, the classic elements are preserved, but with a few twists to ensure ease and accessibility for home cooks. This recipe is perfect for those looking to impress at a dinner party or to treat themselves to a restaurant-quality meal at home. The balance of flavours and textures makes it a standout dish that will leave a lasting impression.

Instructions

Prepare the steaks

Preheat the oven to 200°C (400°F). Season the filet mignon pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3 minutes on each side.

Pro tip: A good sear locks in the juices.

Finish the steaks

Transfer the skillet to the preheated oven and cook for an additional 6-8 minutes for medium-rare. Remove from oven and let the steaks rest for 5 minutes.

Pro tip: Use a meat thermometer to ensure the internal temperature reaches 54°C (130°F) for medium-rare.

Prepare the crab topping

In a small bowl, combine the crab meat with melted butter. Season with a pinch of salt and set aside.

Pro tip: Gently fold the crab meat to keep the lumps intact.

Make the hollandaise sauce

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly until the mixture thickens. Slowly add melted butter while continuing to whisk until the sauce is thickened and smooth.

Pro tip: Do not let the bowl touch the water to prevent scrambling the eggs.

Assemble the dish

Top each rested steak with a portion of the crab mixture. Drizzle hollandaise sauce generously over the top.

Serve

Garnish with fresh parsley if desired and serve immediately.

Pro tip: Warm plates before serving to keep the dish hot longer.

💡

Tips & Tricks

Use fresh crab meat for the best flavour.
Let the steak rest to retain its juices.
Prepare the hollandaise sauce just before serving for optimal texture.

Frequently Asked Questions

What is Jessica's Steak Oscar?

Jessica's Steak Oscar is a gourmet dish combining seared filet mignon, crab meat, and hollandaise sauce.

How do you make hollandaise sauce?

Hollandaise sauce is made by whisking egg yolks and lemon juice over simmering water, then adding melted butter until thickened.

Can I use canned crab meat for Steak Oscar?

Yes, you can use canned crab meat, but fresh crab will provide better flavour and texture.

How long should I cook steak for medium-rare?

Cook the steak for 6-8 minutes in the oven after searing for medium-rare.

What should I serve with Steak Oscar?

Steak Oscar pairs well with roasted asparagus or garlic mashed potatoes.

How many calories are in Jessica's Steak Oscar?

Jessica's Steak Oscar contains approximately 650 calories per serving.

Serving Suggestions

Serve Jessica's Steak Oscar with a side of roasted asparagus or garlic mashed potatoes to complement the rich flavours of the dish. A crisp white wine, such as a Chardonnay, pairs beautifully with the creamy hollandaise and seafood accents. For make-ahead convenience, you can prepare the crab meat and cook the steaks in advance, then finish with the hollandaise sauce just before serving. Store leftovers in an airtight container in the refrigerator for up to two days, reheating gently to avoid overcooking.

Nutrition per serving

650

Calories

40g

Protein

55g

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