Jessica's Steak Oscar

Jessica's Steak Oscar

Jessica E Wilson 8

"This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!"

Ingredients 40 m {{adjustedServings}} servings 1289 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1289 kcal
  • 64%
  • Fat:
  • 97.4 g
  • 150%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 83.2 g
  • 166%
  • Cholesterol:
  • 436 mg
  • 145%
  • Sodium:
  • 1355 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
  2. In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
  3. Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
  4. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
  5. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
  6. To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the Bearnaise sauce. The actual amount of the sauce consumed will vary.
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Reviews 11

  1. 15 Ratings


Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.


OMG, Peter wanted it again for supper the next night....soo good and easy


If you must use packaged sauce mix, Wagners is by far the best. Also, try using jumbo lump crab, it makes the world of difference. I added some deep fried spaghetti noodles for a fun garnish. This recipe is a classic, and a keeper.