Filet Oskar


  • 10 – 12 oz. filet mignon, 3 in. thick
  • 4 same-sized spears of asparagus
  • 2 oz. crab meat
  • 3 oz. Béarnaise sauce
  • 1/2 finely chopped fresh parsley


  • (Prepare grill for steaks.)
  • Heat oven to 400 degrees.
  • Cut each asparagus spear in half, top to bottom, trying to make all four section equal thickness.
  • Place spears and crab meat in a single layer on cookie sheet. (Put steaks on grill and cook to desired temperature, then cut the filet in half, against the grain.)
  • Heat asparagus and crabmeat thoroughly in oven about 8 – 10 minutes.
  • Remove cookie sheet from oven. Arrange four asparagus pieces on top of each filet in the shape of a # sign.
  • Place an ounce of crabmeat on the asparagus.
  • Pour 1.5 ounces of Béarnaise sauce on each filet, garnish with parsley, then serve.
Cabernet Sauvignon, Clone 6, Rutherford
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