Filet Oscar
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Serves: 6 servings
 
Sometimes you want to do something a little more fancy and special for Mother's Day. If you asked my wife, on almost any special occasion what she would like, it would be Filet Oscar. Steak by itself is wonderful, but when you top it with asparagus, crab meat and Bearnaise Sauce it becomes absolutely gourmet. So get out the candles and the china, this will be a dinner to remember.
Ingredients
  • 6 beef filet, 6 oz each
  • 1 lb. crab legs
  • 1 lb. fresh asparagus
  • Bearnaise Sauce (See note)
Instructions
  1. Heat crab legs in boiling water until just heated through. Remove from the water, crack the shells and remove the meat. Set aside. Take the asparagus and remove the tough-cut ends and steam until crisp tender. For your steak, you can use a filet or a top sirloin between 6 - 8 ounces each. Choose the steak you enjoy the most. Salt and pepper, and grill to your preferred temperature. Set aside to rest.
  2. To assemble - Place a steak on your plate. First top with 4 - 5 stems of asparagus and then some crab meat. Top with Bearnaise Sauce.
  3. Note: For the Bearnaise, there are several recipes on the internet. One I have used is at http://www.recipesource.com/side-dishes/sauces/09/rec0971.html or you can find a package mix like Knorr.
Recipe by Three Guys Outside at http://3guysoutside.com/2016/04/filet-oscar/