Read on Mobile Enter Reading Mode
Author: Francine Lizotte
Jump to Recipe
Posted on
by Francine Lizotte
- Beef
- Elegant Cuisine
- Gluten Free
- International
- Low Sodium
- Swedish cuisine
Beef tenderloin is a beautiful cut! It’s very tender making it more expensive than any other part of beef. During the summer, we enjoy grilling a couple of nice filet mignon steaks on the barbecue and when the weather cools off, I simply sear them in a cast iron pan on the stove top before finishing them in the oven.
Depending on how I feel, I either eat my steak as is or accompany it with a nice sauce like Steak au Poivre (Steak with Peppercorn Sauce). When I want to bring it a notch higher in the flavor department, I like to make Steak Oscar! This is just incredible with the filet dressed to the max! After being perfectly grilled, the filet is topped with crab meat followed by a couple spears of steamed asparagus. Then a nice rich, velvety Béarnaise Sauce is spooned over. The combination is… sublime!
Who came up with this brilliant idea? Before going any further, let’s bring in some facts… Originally, this dish was made with veal vs mature steak – we just modernized it a little. Also, white asparagus spears was used not the green ones. All right, back to the question… Created in the late 19th century, this recipe came from Sweden and named in honor of King Oscar II. It seems that naming food after well known people was a trend back then…
This Swedish recipe has been one of David’s favorites. When we go out to a steakhouse and this dish is on the menu, 9 times out of 10 he’ll order it! Don’t get me wrong, I don’t blame him! If I could describe it best, I would say that this is a delicious “surf & turf” combination piled high…
A couple of things I would like to mention… In the video, I don’t show you how to cook the steak. Last month, I posted a great tutorial about Filet Mignon • How to Cook it Perfectly so just click on the link. David and I prefer our Steak Oscar with Béarnaise Sauce although Hollandaise can be used instead. Again, in previous episodes, I’ve shown you how to make both of these sauces so please check them out.
This classic Swedish dish is bursting with flavor! If you want to highlight a special occasion or when having guests over for dinner, Steak Oscar is definitely an elegant choice. I like to serve it with my Roasted Garlic Mashed Potatoes… it’s perfect together! Here’s another elegant recipe you might want to try… Steak Diane!
Bon Appétit!
Here are several more elegant recipes for you to enjoy…
– Crown Roast of Pork
– Lobster Newberg
– Mediterranean Leg of Lamb
– Roast Duck with Marmalade Glaze
– Pork Tenderloin Vitali
– Oysters Rockefeller
and for even more beef recipes, click on this link… Recipe Category • Beef
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Steak Oscar
Steak Oscar is a classy and elegant “surf & turf” combination you can serve for special occasions or to spoil yourself and your guests...
5 from 5 votes
Print Recipe
Add to Favorites
Leave a Comment
Servings 2
Hover to scale
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Passive Time 0 minutes mins
Ingredients
- 2 beef tenderloin fillets, cooked to desired level see Recipe
- 1/2 lb. fresh asparagus, tough ends trimmed
- 1 tbsp. butter
- 4 ounces (125 g) fresh crabmeat (substitute lobster)
- 1 tbsp. freshly squeezed lemon juice
- 1/2 cup Béarnaise Sauce see Recipe
- 1 pinch mild paprika, for garnish optional
Directions
After the steak filets are grilled to the desired level, let them rest.
Meanwhile, boil a little bit of water in an asparagus steamer pot and put the asparagus in; steam them for 4 minutes.
During the same time, in a small skillet over medium heat, add butter. When melted and it starts sizzling, add the crab meat, stir well and heat it through, about 2 ½ to 3 minutes. To this, add freshly squeezed lemon juice, give it a quick stir and let it cook for only 1 minute.
To assemble: Place steak on a warm plate followed by mashed potatoes. Add a fair amount of crab meat on the top center of the steak keeping the larger pieces for later.
Spoon on the Béarnaise sauce carefully before placing 2 to 3 asparagus spears over – cut them to match for a neater presentation so they don’t hang over the edge.
Add more crab meat on top – it’s always good to keep the bigger pieces for this – and for the final touch, add a tiny pinch of paprika.
Don't forget to rate and comment on this recipe!
