Steak Oscar with Stone Crab and Breezy Béarnaise Sauce Recipe

Filet Mignon Oscar with Stone Crab and Easy Barnaise Sauce

Indulge in this luxurious surf-and-turf masterpiece: tender filet mignon crowned with sweet stone crab, vibrant lemony asparagus, and a velvety barnaise sauce that elevates date nights or special dinners to restaurant perfection.

• Difficulty: Easy
• Servings: 4
• Total Time: 50 min
• Prep Time: 45 min

Ingredients

Main Course:

• Four 3-inch center-cut filet mignons
• Kosher salt and coarsely ground black pepper
• 2 tablespoons canola oil
• 1 bunch asparagus, tough ends trimmed
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 8 stone crab claws, meat removed, shells discarded
• Easy Barnaise Sauce, recipe follows, for serving
• Flaky sea salt, for garnish

Easy Barnaise Sauce:

• 1 sticks (12 tablespoons) unsalted butter
• 1 tablespoon minced shallot
• 3 sprigs fresh tarragon
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice, plus more if needed
• 1 teaspoon Dijon mustard
• 3 large egg yolks
• Kosher salt, optional

Instructions

For the Steaks:

1. Preheat oven to 250F. Place filets on a rack-fitted sheet tray, season generously with kosher salt and pepper, and bake until internal temperature hits 115120F, about 2025 minutes.
2. Heat canola oil in a large skillet over medium-high. Sear filets 23 minutes per side for a golden crust, then rest them.
3. Heat a grill pan over medium-high. Toss asparagus with olive oil, salt, and pepper; grill 78 minutes, flip, and cook 23 more minutes until tender-crisp. Slice diagonally into 1- to 1-inch pieces and dress with lemon zest, juice, salt, and pepper.
4. Plate each filet topped with stone crab meat, drizzle generously with barnaise sauce, add asparagus alongside, and finish with flaky sea salt for that irresistible crunch.

For the Easy Barnaise Sauce:

1. In a small saucepan over medium-low, melt butter with shallot and 2 tarragon sprigs. Infuse 5 minutes once melted, then discard sprigs.
2. Blend vinegar, lemon juice, mustard, and egg yolks 10 seconds. With blender running, slowly pour in warm butter through the lid until thick, 30 seconds to 1 minute. Stir in remaining chopped tarragon; adjust with lemon juice and salt.

Safety Note: Consuming raw or undercooked eggs, shellfish, or beef may increase foodborne illness risk.