Follow Us On  FacebookTwitterInstagram

Filet Mignon ‘Oscar’


When you think of an Oscar presentation of steak, maybe your mind goes directly to lump crabmeat served with a classic Béarnaise sauce. Our version takes a seared grass-fed filet, tops it with our crab cakes, and uses generous amount of Béarnaise (a deliciously decadent blend of egg yolks, butter and white wine). To me, this is better than any preparation I have ever had a steak house, and now Dana craves steak more than I do!

From our kitchen to yours, Bennett


4 – 12 oz filet mignon cut at 2.5” inches thick
1 tablespoon grapeseed oil
4 tablespoons Béarnaise sauce (see our recipe)
4 crab cakes
Sea salt
Parsley for garnish


Prep your béarnaise crab cakes before cooking your steak (see our recipes)
Heat a sauté pan to high heat
Add high heat oil like grapeseed oil
Sear on each side for about 4 minutes and let rest
Plate the steak and dress with ½ tablespoon béarnaise sauce
Add crab cake on top and use another ½ tablespoon béarnaise to top the crab cake
Garnish with parsley

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $20: Chateau Dalem, Fronsac (Bordeaux, France)
Moderate $45: Chateau Ducru-Beaucaillou ‘La Croix de Beaucaillou’, Saint-Julien (Bordeaux, France)
Splurge $100+: Chateau Client, Pomerol (Pomerol, France)



Leave a Reply

You must be logged in to post a comment.