Steak Oscar

Recipe

14 INGREDIENTS • 9 STEPS • 2HRS 30MINS

Steak Oscar

5

1 rating

This Steak Oscar recipe will rival any 5 star restaurant, so why not experience fine dining at home with this easy to do recipe.

Steak Oscar

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

This Steak Oscar recipe will rival any 5 star restaurant, so why not experience fine dining at home with this easy to do recipe.

2HRS 30MINS

Total Time

$12.44

Cost Per Serving

Ingredients

Servings

4

US / Metric

4

Filet Mignon

to taste

Barbecue Rub

as needed

to taste

to taste

I used Jacobsen® Sea Salt

to taste

Ground Black Pepper

to taste

Cayenne Pepper

3

1/2

Lemon, juiced

1/4 tsp

Dijon Mustard

1/4 tsp

I used Jacobsen® Sea Salt

1/2 cup

to taste

Creamy Horseradish Sauce

to taste

Nutrition Per Serving

VIEW ALL

Calories

829

Fat

68.9 g

Protein

49.3 g

Carbs

1.1 g

Steak Oscar

Save

Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!

https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q

Cooking InstructionsHide images

step 1

Coat your Filet Mignon (4) and season with Barbecue Rub (to taste) up to 24 hours in advance. Prepare grill for indirect heat.

step 2

Once the steaks have reached an internal temperature of 80 degrees F (25 degrees C), flip them over and re-insert your thermometers. Keep cooking till they reach 115 degrees F (45 degrees C) internally.

step 3

Remove the filets and spray with Olive Oil (as needed). Place the steaks on the direct heat and sear them on all sides.

step 4

Remove them and wrap them in aluminum foil.

step 5

In a steamer add the Lump Crab Meat (to taste) and season with Sea Salt (to taste), Ground Black Pepper (to taste) and Cayenne Pepper (to taste). Let them steam for 30 seconds and turn off the heat to keep them warm.

step 6

To make the hollandaise sauce, in a pot add Eggs (3) yolks, Lemon (1/2), Dijon Mustard (1/4 tsp) and Sea Salt (1/4 tsp). Whisk everything together and add about 1/4 tsp of Cayenne Pepper (to taste).

step 7

Place the pot with the sauce mixture on top of another pot filled with steaming (not boiling) water. This will allow the mixture to cook without overheating. Keep whisking and incorporate the Butter (1/2 cup) 1 piece at a time.

step 8

Once the sauce is done mix in Creamy Horseradish Sauce (to taste) for an extra kick.

step 9

To serve, spoon hollandaise sauce over the filet mignon and top with lump crab meat and Fresh Parsley (to taste). Enjoy!

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