Skip to main content

Upgrade your filet mignon with a decadent King Crab sauce fit for royalty

This creative twist on classic surf and turf is a guaranteed favorite

If a piece of perfectly grilled filet mignon isn’t already decadent enough for you, there’s an addition that’s guaranteed to satisfy that craving. Enter Steak Oscar; a filet steak topped with fresh crab meat and creamy sauce béarnaise. This is truly a recipe fit for a splurge.

The history of Steak Oscar can actually be traced to Swedish royalty. King Oscar II (1872-1907) was a fan of this surf and turf combination, although the original recipe featured thin breaded veal cutlets instead of beef steak. Sauce béarnaise is already a favorite condiment for filet, and the addition of the sweet crab meat takes the dish to another level. The final addition in most recipes is asparagus spears, which are served whole alongside the steak.

Related Videos

Filet mignon with King Crab Oscar

Quality Bistro Steak Oscar
Filet Mignon Oscar from Quality Bistro

(From Chef Danny of Quality Bistro)

This unique twist on Steak Oscar comes courtesy of Quality Bistro, a steak-centric brassiere in Midtown Manhattan. Along with a perfectly grilled filet, Quality Bistro uses high-quality King Crab as their shellfish, wrapping it in a delicate crepe before covering it in a rich and creamy sauce béarnaise.

Ingredients:

King Crab Crepe:

  • 2 ounces King Crab meat
  • 1 cup AP flour
  • 2 eggs
  • 4 ounces milk
  • 4 ounces water
  • 2 tablespoons of melted butter
  • Pinch of salt

Sauce Béarnaise:

  • 1/4 cup white-wine vinegar
  • 1 small shallot, peeled and minced
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon tarragon leaves, lightly chopped
  • 2 egg yolks
  • 12 tablespoons unsalted butter, melted
  • Kosher salt, to taste lemon juice

Filet Mignon:

  • Filet mignon
  • Kosher salt

Method:

  1. Carefully cut open a King Crab leg and remove the meat, lightly pull apart, and season well with lemon zest. Form a 2-ounce puck of the crab meat and set aside. If King Crab is unavailable, feel free to use any high-quality crab meat such as Jumbo lump, Peekytoe crab, or even Lobster in a pinch.
  2. Heat a 10” nonstick skillet and lightly slick with clarified butter, a natural oil, or a spray of Pam.
  3. Quickly pour 1/4 cup batter into the center of the skillet, tilting and swirling the pan until batter evenly coats the bottom. Cook until crepe is golden in places on the bottom and edges begin to lift from pan, 1 to 1 1/2 minutes.
  4. Lift one edge of the crepe with an offset spatula, then use your fingers to gently flip the crepe. Cook on the second side until just set and golden in places on the bottom, about 45 seconds. Slide the crepe onto a paper towel-lined plate.
  5. Build the crab crepe. On the top of the crab puck, smear a little room-temperature butter — about a tablespoon. Lay out a crepe and place the buttered crab puck butter side down in the center of the crepe. Carefully fold the crepe around the puck to make a neat little package.
  6. For sauce béarnaise. Put the vinegar, shallots, black pepper and the tarragon leaves into a small saucepan and set over medium heat. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat and set aside to cool.
  7. Fill a small saucepan with an inch or two of water and set over medium-high heat to boil.
  8. Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
  9. Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they start to thicken, approximately 6 minutes. The volume of the yolks will double in volume.
  10. Slowly add the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify.
  11. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. Adjust the sauce. If its too thick just stir in a splash of hot water. Hold the finished sauce in a warm place.
  12. Season and cook your fillet as desired.
  13. After cooking and while the fillet is resting, spread a little butter down on a sheet tray and set the crab crepe package on top of the butter and heat until warmed throughout, about 3-4 minutes. Plate the fillet and the Crab crepe, and serve the sauce on the side.

Editors' Recommendations

Is erythritol harmful? What a dietitian says new data means for your Keto diet
Erythritol is common in many keto foods - what does that mean for your health?
erythritol in keto diet advice

While sugar substitutes have been around for more than a century, they didn't really become mainstream here in the United States until around the mid-70s. According to Carolyn De La Pena, professor of American Studies at UC Davis and author of Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda, between 1975 and 1984, Americans increased their consumption of artificial sweeteners by 150 percent. This timeline makes sense when you take into account that the late seventies coincided with the start of our crazed diet culture and the revolving door of fad diets.
One such diet that doesn't seem to be going anywhere, however, is the Keto diet. Still hugely popular among Americans trying to shed a few pounds, Keto focuses heavily on limited or no carbohydrates. Because sugar contains carbohydrates, followers of Keto have turned to artificial sweeteners to satisfy those late-night cravings - sweeteners that, more often than not, contain erythritol. Erythritol in particular has become hugely popular because it's much better for baking than other sugar substitutes, has less of an artificial flavor, and will keep the eater in Ketosis, which is key for losing weight on the Keto diet.
A new study has made waves recently because its findings indicate there's a link between erythritol and higher rates of heart attack and stroke (though the study did note that only an association was found — not causation. So should you be worried?
We asked Dan LeMoine, RD, the award-winning author of Fear No Food and the Clinical Director at Phoenix-based Re:vitalize Nutrition, what he had to say about erythritol, including its benefits and potential health risks. "Artificial sweeteners are still sweeteners. While many are non-nutritive or zero-calorie, we tend to view them similarly as we do regular sweeteners or sugars — moderation is key. While many have amazing implications on weight loss – being low to no-calorie options and having little impact on blood sugar, some have their downside," he says.

While some of that sugar substitution has been good for waistlines and health issues that come from obesity, it seems to be causing more and more concern when it comes to other potential health issues. "For example," says LeMoine, "some research indicates the popular sweeteners stevia may have negative effects on the gut microbiome. And the recent study showing correlation between the sugar alcohol, erythritol, and heart attack and stroke."

Read more
Feeling adventurous? 5 of the weirdest cocktails from around the globe
Would you order a cocktail with a pickled human toe? You can in Canada, apparently
unusual and unique cocktails sourtoe cocktail

We all love a good cocktail, but it's easy to tire of the classics. There's nothing wrong with a perfectly frosty, salted-rimmed margarita, or a warm-to-your-bones, cherry-topped old-fashioned, but sometimes, you just want something new. Something that makes you think. Something that, perhaps, gives you a chuckle. These are those cocktails.
Pig's Blood Piña Colada (USA)

Back in 2014, bartender Jason Brown of Chicago's Kinmont restaurant and bar, concocted this cocktail after listening to a Werewolves of London lyric about a werewolf drinking a pina colada. His creativity sparked, and the "Werewolves of London" cocktail was born.

Read more
These foods high in melatonin will help you sleep better
Get a better sleep naturally by eating these 9 melatonin foods
Hands holding wine grapes.

Getting a quality night's sleep becomes more and more of a challenge as we age. Some of us have tried blackout curtains, sleep masks, weighted blankets, or any number of supplements promising better rest. If you're looking for an all-natural solution, though, melatonin is the way to go. Melatonin is a hormone produced naturally in the pineal gland in the brain. Among several functions, melatonin plays a key role in regulating the body’s circadian rhythms, or sleep-wake cycles. Accordingly, the pineal gland produces more melatonin when the sun goes down, and levels dip at daybreak. Foods high in melatonin or even melatonin supplements are a popular way to increase the concentration of melatonin and possibly improve the quality and quantity of sleep.
Melatonin supplements are typically non-habit-forming and safe for adults and children in doses of around 0.5 to 5 milligrams. However, melatonin supplements may cause drowsiness, nausea, and dizziness, and they can interfere with certain medications.

Fortunately, if you’re looking to support your body’s own natural melatonin levels but you don’t want to rely on supplements, there are several sleep-aid foods that contain melatonin. Adding any of these foods high in melatonin to your dinner plate or bedtime snack routine may help regulate your sleep patterns over time and help you get more restful sleep. Though little nutritional data exists about the specific concentration of melatonin in different foods, the following foods are known to be particularly high in melatonin.

Read more