Indulge in a culinary masterpiece that elevates the classic filet mignon to new heights—meet the "Pan Roasted Filet Mignon Oscar Style." This sumptuous dish combines the rich flavors of perfectly seared steak, succulent crab meat, and a velvety hollandaise sauce, all topped off with vibrant asparagus. Whether you're planning a romantic dinner or looking to impress your guests, this recipe promises to deliver an unforgettable dining experience. Ready to turn your kitchen into a five-star restaurant? Let’s dive into the secrets of crafting this exquisite dish!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 filet mignon steaks (6-8 ounces each)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup crab meat
- 1/2 cup hollandaise sauce
- 2 asparagus spears, blanched
Instructions
- Remove filet mignon steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- Heat a heavy cast-iron skillet or stainless steel pan over medium-high heat and add olive oil.
- Once the oil is shimmering and just before smoking, carefully place steaks in the pan.
- Sear steaks for 3-4 minutes on each side for medium-rare, using tongs to flip. Adjust cooking time based on desired doneness.
- Add butter to the pan during the last minute of cooking, basting the steaks for extra flavor and moisture.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- While steaks rest, quickly warm the crab meat in a separate pan.
- Gently reheat hollandaise sauce in a double boiler or microwave, being careful not to break the sauce.
- Blanch asparagus spears in boiling salted water for 2-3 minutes, then immediately transfer to ice water to stop cooking.
- Plate the steaks and top each with warmed crab meat, blanched asparagus, and drizzle with hollandaise sauce.
- Serve immediately while all components are hot and at their peak flavor and texture.
Tips
- Bring to Room Temperature: Always remove the filet mignon from the refrigerator about 30 minutes before cooking. This step ensures even cooking throughout the steak, resulting in a tender and juicy bite.
- Pat Dry for a Perfect Sear: Before seasoning, pat the steaks dry with paper towels. This simple trick helps achieve a beautiful crust when searing, locking in all those delicious juices.
- Season Generously: Don’t be shy with the salt and freshly ground black pepper! A generous seasoning enhances the natural flavors of the filet mignon, making each bite more flavorful.
- Heat Your Pan Properly: Make sure your skillet is hot enough before adding the steaks. Look for shimmering oil just before it starts to smoke; this indicates that your pan is ready for that perfect sear.
- Use a Meat Thermometer: If you’re unsure about doneness, use a meat thermometer. Aim for 130°F for medium-rare, and remember that the steak will continue to cook slightly as it rests.
- Baste for Extra Flavor: Adding butter to the pan during the last minute of cooking and basting the steaks will enhance their flavor and moisture, making them even more delectable.
- Rest Your Steaks: After cooking, let the steaks rest for 5-7 minutes. This crucial step allows the juices to redistribute, ensuring each slice is juicy and tender.
- Warm Your Crab and Hollandaise Gently: When reheating the crab meat and hollandaise sauce, do so gently to prevent overcooking or breaking the sauce. A double boiler works wonders for hollandaise!
- Blanch Asparagus Perfectly: To keep your asparagus vibrant and crisp, blanch them in boiling salted water for just 2-3 minutes, then plunge them into ice water to stop the cooking process.
- Serve Immediately: For the best experience, plate and serve the dish right away while everything is hot and at its peak flavor and texture. Your guests will appreciate the fresh and vibrant presentation!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 2g
Protein: 45g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 180mg
