Filet Oscar Recipe with Crab and Béarnaise

A Special Meal for Special Days

This recipe is for a very fancy dinner. It’s called Filet Oscar. I first made it for my husband’s birthday. He still talks about that meal.

It has tender steak, sweet crab, and a buttery sauce. It feels like a celebration on a plate. Making it shows someone you care. That is why this matters.

Getting Your Steak Ready

Start with your filet mignon steaks. Just sprinkle them with salt and pepper. Let them sit out for a bit. This helps them cook evenly.

You want to sear the steak in a hot pan. It makes the outside brown and tasty. The inside stays soft and juicy. Doesn’t that sound good?

The Magic of the Crab Topping

Now for the crab part. You mix the crab meat with a few things. Mayonnaise and bread crumbs hold it together. An egg white makes it puff up.

Gently fold it all. You don’t want to break the lovely crab lumps. I always think of the ocean when I smell Old Bay seasoning. What is your favorite seafood?

Putting It All Together

After you sear the steak, pile the crab on top. Then it all goes into the oven. The crab gets golden and a little crispy. The smell is just amazing.

*Fun fact: The name “Filet Oscar” might be for a Swedish king from the 1800s. He probably loved fine food, just like us!

The Final, Buttery Touch

When it comes out of the oven, add the sauce. You can use clarified butter or a beurre blanc. Both are rich and smooth.

A squeeze of lemon juice cuts through the richness. This little touch makes all the flavors sing. Taking that extra step matters. It turns food into a memory.

Your Turn in the Kitchen

This dish looks fancy but the steps are simple. Do not be scared. The first time I made it, I was nervous too. But it turned out wonderfully.

Who would you make this special dinner for? Tell me if you try it. I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
filet mignon	4 8-ounce
coarse kosher salt & freshly ground pepper
vegetable oil	1 tablespoon	optional* see notes
mayonnaise	1/4 cup
bread crumbs	1 tablespoon
egg White	1
flat parsley	1/2 teaspoon	finely minced
lemon juice	1/2 teaspoon
Worcestershire sauce	1/2 teaspoon
Old Bay Seasoning	1/4 teaspoon	or other seafood seasoning
lump blue crab meat	8 ounces
clarified butter		or ghee, melted
beurre blanc sauce
parsley		for garnish
lemon wedges		for garnish
chives		sniped

A Special Dinner for a Special Night

This recipe is for a very fancy dinner. We call it Filet Oscar. My husband first made it for our anniversary. I still laugh at that. He was so nervous in the kitchen. But it turned out wonderfully. Now, it is my go-to for celebrating. It feels like a big hug on a plate.

Do not let the fancy name scare you. We will take it one simple step at a time. You just need a good piece of beef and some sweet crab. The sauce makes everything rich and lovely. Doesn’t that smell amazing? Let us get our ingredients ready together.

Step 1: First, take your steaks out of the fridge. Sprinkle them with salt and pepper. Let them sit on the counter for a bit. This helps them cook evenly. It is a little secret for a perfect steak.

Step 2: Now, turn your oven on to 350°F. Get a baking dish and line it with foil. This makes cleanup so easy. I always do this. It saves me from scrubbing later.

Step 3: Let us make the crab topping. In a bowl, mix the mayonnaise, bread crumbs, and egg white. Then add all those tasty seasonings. Gently stir in the lovely crab meat. Be careful not to break it up too much. (My hard-learned tip: Keep the crab mixture cold until you use it. It holds its shape better on the hot steak.)

Step 4: Time to cook the steaks. Get a pan very hot on the stove. You only need oil if your pan is not cast iron. Sear the steaks for a few minutes on each side. They should look nice and brown. They will not be cooked through yet, and that is perfect.

Step 5: Move the steaks to your baking dish. Pile the crab mixture on top of each one. Be generous! Put the dish in the hot oven. Bake for about 12 minutes. The crab will turn a beautiful golden color.

Step 6: Take your beautiful creation out of the oven. Drizzle a little melted butter or sauce over each filet. A sprinkle of fresh parsley makes it look so pretty. Serve with a lemon wedge for a little zing. Do you prefer butter or a creamy sauce on your steak? Share below!

Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings
Category: Dinner

Let’s Mix It Up!

This recipe is wonderful as it is. But you can also have fun with it. Try one of these tasty twists next time you make it. They are all so delicious in their own way.

The Asparagus Twist: Add a few steamed asparagus spears under the crab. It adds a lovely green crunch.

The Salmon Swap: Use a thick piece of salmon instead of steak. The crab and fish are best friends.

The Little Burger Version: Make mini steak burgers. Top them with a small spoonful of the crab mixture. Perfect for a party! Which one would you try first? Comment below!

Serving Your Masterpiece

Now, what to serve with your fancy filet? I love simple sides that do not fight for attention. Buttery mashed potatoes are my favorite. They soak up all the lovely sauce. A simple green salad is also nice. It adds a fresh, crisp taste to your plate.

For a drink, a glass of red wine pairs beautifully. It feels very grown-up. For a non-alcoholic treat, try sparkling apple cider. It has those sweet, fizzy bubbles. It makes any meal feel like a celebration. Which would you choose tonight?

Keeping Your Filet Oscar Tasty

This dish is best eaten right away. But sometimes we have leftovers. Let the steaks cool down first. Then wrap them tightly and put them in the fridge.

They will be good for two days. You can freeze the crab topping by itself. I once froze a whole cooked steak. It was never quite as good.

To reheat, use your oven. A microwave will make the steak tough. Warm it on a low heat until just warm. This keeps the meat tender.

Batch cooking saves you time on a busy night. It also makes a fancy meal easy. Knowing how to store food stops waste. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the crab topping can be too wet. If this happens, add a few more bread crumbs. This will help it stick together better. I remember when my first topping was runny.

Your steak might not sear nicely. Make sure your pan is very hot first. A hot pan gives you a beautiful brown crust. This matters because a good sear locks in flavor.

Do not overcook the steak in the oven. It keeps cooking after you take it out. Let it rest for a few minutes before serving. This simple step makes your steak perfectly juicy. Which of these problems have you run into before?

Your Filet Oscar Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use gluten-free bread crumbs. It works just as well.

Q: Can I prepare any parts ahead? A: You can mix the crab imperial early. Keep it covered in your fridge.

Q: What if I do not have crab? A: Cooked shrimp is a fine swap. The goal is sweet, tasty seafood.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. It is that simple.

Q: Is the clarified butter needed? A: It adds a lovely, rich finish. But you can skip it if you prefer. *Fun fact: clarified butter does not burn as easily as regular butter.* Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making this special meal. It feels like a celebration on a plate. Cooking for others is a way to show love. I always feel happy sharing these recipes with you.

I would be so thrilled to see your creation. Your photos inspire me and other home cooks. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.