I just plated fork-tender beef tenderloin topped with a Creamy Crab Sauce For Steak and it looks like a fancy restaurant dish you can pull off on a weeknight.

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I’m obsessed with Steak Oscar Style because it feels like the ultimate dinner flex. I love the way steak with crab hits you, fork tender beef tenderloin filets crowned with a creamy crab sauce for steak that’s ridiculous.

I adore the contrast between meaty, seared filet and sweet lump crab meat, bright and snappy. But it’s the buttery sauce that pulls me back every time, rich and shameless.

I get a little selfish when this shows up at my table. Perfect night?

Nope. Perfect bite.

Yep. I’ll fight anyone for the last forkful.

No regrets, just extra napkins and wine.

Ingredients

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Filets: tender beef, the meaty centerpiece you’re really here for.
Salt and pepper: simple punch that makes the steak sing, no fuss.
Olive oil: keeps things from sticking and adds a mellow fruitiness.
Butter (seared): gives brown crust love and rich mouthfeel.
Crab meat: sweet, flaky protein that turns steak into a treat.
Lemon juice: brightens the crab, cuts through richness like a charm.
Garlic: savory kick, small but it makes everything taste homey.
Asparagus: fresh crunch and a green note, balances the richness.
Egg yolks: creamy base for hollandaise, silky and indulgent.
Melted butter (hollandaise): glossy, warm sauce that clings deliciously.
Hollandaise lemon juice: adds zip so the sauce isn’t too heavy.
Cayenne or white pepper: tiny heat, it wakes up the dish.
Chives or parsley: fresh herb spark and pretty finishing touch.

Ingredient Quantities

4 beef tenderloin filets, about 6 oz each, room temperature

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

8 ounces lump crab meat, picked over for shells

1 small lemon, juiced, plus extra wedges for serving

1 clove garlic, minced

8 to 12 asparagus spears, woody ends trimmed

3 large egg yolks (for hollandaise)

6 tablespoons unsalted butter, melted and hot (for hollandaise)

1 tablespoon fresh lemon juice (for hollandaise)

Pinch of cayenne or a small pinch of white pepper

Salt to taste (for hollandaise)

1 tablespoon chopped fresh chives or parsley, for garnish

How to Make this

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1. Pat the 4 filets dry, season both sides generously with salt and freshly ground black pepper and let sit at room temp while you prep everything else, about 20 minutes.

2. Make the hollandaise first so it’s warm when you finish: whisk 3 egg yolks with 1 tablespoon fresh lemon juice in a metal or glass bowl set over simmering (not boiling) water until thick and ribbony, then slowly drizzle in the 6 tablespoons hot melted butter while whisking constantly until smooth; season with a pinch of cayenne or white pepper and salt to taste and keep warm in a bowl set over very low heat or a warm water bath.

3. Heat a large skillet over medium-high, add 2 tablespoons olive oil and 1 tablespoon of the 3 tablespoons unsalted butter; when shimmering, add the filets and sear without moving until a deep brown crust forms, about 3 to 4 minutes per side for medium rare depending on thickness.

4. Transfer filets to a plate and tent loosely with foil to rest 5 to 10 minutes; while they rest the carryover cooking will finish them.

5. In the same skillet over medium heat add another 1 tablespoon butter, add 1 clove minced garlic and 8 ounces lump crab meat gently, sprinkle with a little salt and the juice of 1 small lemon, warm for 1 to 2 minutes just to heat through without breaking up the lumps, then remove crab to a small bowl.

6. Trim woody ends off 8 to 12 asparagus spears and in the same pan add a little more oil or butter if needed, sauté asparagus over medium-high until bright green and tender crisp, about 3 to 5 minutes depending on thickness; season with salt and a squeeze of lemon.

7. Return the filets briefly to the hot pan for 30 seconds per side if you want a hotter steak, then plate each filet and mound warmed crab meat on top.

8. Spoon a generous amount of the hollandaise over the crab and steak, letting it cascade down the sides.

9. Finish with the last tablespoon of butter melted over the top if you like extra gloss, sprinkle 1 tablespoon chopped fresh chives or parsley and serve with lemon wedges on the side.

10. Serve immediately with the asparagus, and enjoy; tip: make sure hollandaise stays warm but not too hot or it will separate, and pick over the crab for shells so there’s no surprise crunch.

Equipment Needed

1. Large heavy skillet (cast iron or stainless steel)
2. Small metal or glass mixing bowl for the hollandaise
3. Whisk (sturdy, for constant whisking)
4. Tongs and a spatula (for searing and handling filets)
5. Sharp chef’s knife and a cutting board
6. Small bowl for warmed crab and a spoon to mound it
7. Kitchen thermometer and foil to tent the steaks
8. Measuring spoons/cups and a citrus juicer or reamer

FAQ

How do I know when the filet is done? A: For a 6 oz filet cook about 3 to 4 minutes per side in a hot skillet for medium rare, or use an instant read thermometer: 125 to 130°F for medium rare, 135°F for medium. Let steaks rest 5 minutes before serving so juices redistribute.

Can I use frozen crab meat? A: Yep, but thaw it fully in the fridge and drain any excess liquid. Pat it dry before warming it in butter, or the crab will make the sauce watery.

My hollandaise broke, what now? A: If it splits, whisk a fresh egg yolk in a clean bowl and then slowly whisk the broken sauce into it, a little at a time. Using a warm not hot bowl helps prevent breaking. If it's way off, start over with one yolk and add the sauce slowly.

Can I skip the hollandaise and still call it Oscar style? A: You could, but classic Crab Oscar includes a rich hollandaise with lump crab and asparagus on top of the steak. If you want something easier try a lemon butter sauce or béarnaise like substitute, but it's not traditional.

How do I cook the asparagus so it stays bright and crisp? A: Blanch or shave off the woody ends then sauté in butter for 2 to 4 minutes until tender crisp, or roast at 425°F for 7 to 10 minutes. Shock in ice water after blanching if you want extra bright color.

Any tips for picking the best crab meat? A: Look for lump white meat in a chilled case, not the imitation stuff. Pick over it carefully to remove shells, and smell it quickly it should smell mildly sweet not fishy. Fresh is best but good quality pasteurized crab works fine too.

Oscar Style Steak (Crab Oscar Filet Mignon) Recipe Substitutions and Variations

Beef tenderloin filets: substitute with boneless ribeye medallions, top sirloin steaks cut thick, or filet from pork tenderloin if you want something milder — cook times will vary slightly.
8 ounces lump crab meat: use cooked shrimp chopped, canned crab (drained) or good quality imitation crab in a pinch; if using shrimp, toss with lemon and garlic to mimic the crab flavor.
8 to 12 asparagus spears: swap for broccolini, thin green beans, or a handful of sautéed baby spinach; all give that green veg contrast and hold hollandaise well.
Hollandaise base (3 egg yolks + 6 tbsp butter): use a store bought hollandaise sauce warmed gently, or make a quick blender hollandaise with whole eggs and olive oil if you dont have separate yolks and melted butter.

Pro Tips

1) Make the hollandaise first and babysit it. Whisk the yolks over barely simmering water until thick, then drizzle the hot butter in very slowly. If the sauce starts to look grainy or too thin, take it off the heat and whisk in a teaspoon or two of cold water to bring it back. Keep it over a warm water bath, not direct heat, or it will split.

2) Use hot melted butter for the sauce and hot pan for the steaks. Let the melted butter sit a minute so it’s hot but not smoking before you drizzle it into the yolks, and make sure the skillet is screaming hot when the filets hit it so you get a deep crust fast without overcooking inside. Rest the steaks 5 to 10 minutes after searing so juices redistribute.

3) Handle the crab gently. Warm lump crab just enough to be heated through, don’t stir it like scrambled eggs or you’ll lose the lumps. Pick over it under bright light before cooking so you don’t bite down on shell, and add lemon at the end so the delicate flavor stays bright.

4) Time the asparagus and finishing butter for shine. Sauté the spears on high so they stay crisp tender and bright green, and finish the whole plate with a tablespoon of melted butter spooned over the steaks and crab for gloss and mouthfeel. A quick return to the pan for 20 to 30 seconds will reheat the steaks without overcooking if needed.

Oscar Style Steak (Crab Oscar Filet Mignon) Recipe

Recipe by Sarah level

0.0 from 0 votes

I just plated fork-tender beef tenderloin topped with a Creamy Crab Sauce For Steak and it looks like a fancy restaurant dish you can pull off on a weeknight.

Servings

servings

Calories

823

kcal

Equipment: 1. Large heavy skillet (cast iron or stainless steel)
2. Small metal or glass mixing bowl for the hollandaise
3. Whisk (sturdy, for constant whisking)
4. Tongs and a spatula (for searing and handling filets)
5. Sharp chef’s knife and a cutting board
6. Small bowl for warmed crab and a spoon to mound it
7. Kitchen thermometer and foil to tent the steaks
8. Measuring spoons/cups and a citrus juicer or reamer

Ingredients

4 beef tenderloin filets, about 6 oz each, room temperature
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
8 ounces lump crab meat, picked over for shells
1 small lemon, juiced, plus extra wedges for serving
1 clove garlic, minced
8 to 12 asparagus spears, woody ends trimmed
3 large egg yolks (for hollandaise)
6 tablespoons unsalted butter, melted and hot (for hollandaise)
1 tablespoon fresh lemon juice (for hollandaise)
Pinch of cayenne or a small pinch of white pepper
Salt to taste (for hollandaise)
1 tablespoon chopped fresh chives or parsley, for garnish

Directions

Pat the 4 filets dry, season both sides generously with salt and freshly ground black pepper and let sit at room temp while you prep everything else, about 20 minutes.
Make the hollandaise first so it’s warm when you finish: whisk 3 egg yolks with 1 tablespoon fresh lemon juice in a metal or glass bowl set over simmering (not boiling) water until thick and ribbony, then slowly drizzle in the 6 tablespoons hot melted butter while whisking constantly until smooth; season with a pinch of cayenne or white pepper and salt to taste and keep warm in a bowl set over very low heat or a warm water bath.
Heat a large skillet over medium-high, add 2 tablespoons olive oil and 1 tablespoon of the 3 tablespoons unsalted butter; when shimmering, add the filets and sear without moving until a deep brown crust forms, about 3 to 4 minutes per side for medium rare depending on thickness.
Transfer filets to a plate and tent loosely with foil to rest 5 to 10 minutes; while they rest the carryover cooking will finish them.
In the same skillet over medium heat add another 1 tablespoon butter, add 1 clove minced garlic and 8 ounces lump crab meat gently, sprinkle with a little salt and the juice of 1 small lemon, warm for 1 to 2 minutes just to heat through without breaking up the lumps, then remove crab to a small bowl.
Trim woody ends off 8 to 12 asparagus spears and in the same pan add a little more oil or butter if needed, sauté asparagus over medium-high until bright green and tender crisp, about 3 to 5 minutes depending on thickness; season with salt and a squeeze of lemon.
Return the filets briefly to the hot pan for 30 seconds per side if you want a hotter steak, then plate each filet and mound warmed crab meat on top.
Spoon a generous amount of the hollandaise over the crab and steak, letting it cascade down the sides.
Finish with the last tablespoon of butter melted over the top if you like extra gloss, sprinkle 1 tablespoon chopped fresh chives or parsley and serve with lemon wedges on the side.
Serve immediately with the asparagus, and enjoy; tip: make sure hollandaise stays warm but not too hot or it will separate, and pick over the crab for shells so there’s no surprise crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.