Beef Oscar – a delicious recipe with Filet Oscar, beef tenderloin, crab, sourdough toast, Bernaise sauce, Bernaise Sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sauce
2
Heat butter on low heat to clarify. Reduce red wine vinegar and tarragon until there is a tsp. of liquid left in the pan. Clarify your butter by taking the foam off the top of the butter, then separate egg yolks. k Add ingredients in the food processor except for the butter. Turn on the processor and slowly add the butter a spoonful at a time until it is smooth and thick. Add slat to taste. Keep sauce in warm place so it will not separate.
3
Filet
4
Grill filet to desired temp. Steam asparagus for three minujtes. Toast the sourdough bread. Heat crab in the oven for 4 min. Stack the ingredients as follows.
5
Toast on the bottom, followed by the asparagus, filet, crab and sauce on top.
697
kcal
Calories
66
g
Fat
4
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Filet Oscar w/Crab, 8 oz. beef tenderloin, 3 fresh asparagus spears, 3 oz. dungeness crab, and more.
Yes, Beef Oscar falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
