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Jessica's Steak Oscar

Jessica's Steak Oscar

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Jessica Wilson

Jessica Wilson

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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:
  • 1548 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  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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Reviews

junyb
13

junyb

3/7/2011

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

Oesi
13

Oesi

2/28/2011

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

karenury
12

karenury

6/5/2011

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.

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