Filet Oscar

Crab In Bearnaise Sauce Is Absolutely Delicious! 
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes


4  8oz. Filet Mignon
1 1/2 cups cooked jumbo lump crab
4 egg yolks
1 stick butter
1/2 tbsp white wine vinegar
1/2 tbsp fresh lemon juice
1 tbsp fresh tarragon leaves

Cooking Tools

Small food processor

Small saucepan 

Melt butter in a small sauce pan until a simmer.  Add in egg yolks, vinegar, lemon juice in the food processor and pulse. Start to stream the melted butter through the top of food processor as you continue to pulse the egg mixture.  Add in tarragon and pulse for a few more seconds to a Bearnaise sauce. Pour sauce back into the saucepan on very low heat, add lump crab meat and toss gently in the sauce just to heat through and the sauce thickens.  Cook’s Note: If the temperature is too high, the sauce will separate and break.  Remove from heat. Cook Filet too your liking and top with the Oscar sauce!
Serves 4 

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