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filet on a China plate topped with crabmeat and garnished with parsley, fork the the side and glasses of red wine in the background
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4.80 from 10 votes

Steak Oscar

Steak Oscar is the perfect choice for a romantic dinner at home. Juicy steaks are topped with a creamy crab sauce sautéed with chopped red bell peppers and seasoned with paprika and cayenne pepper.
Course Entrees, Main Courses
Cuisine American
Prep Time 6 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Servings 4 people
Calories 388kcal
Author Lisa B.


For the Steaks:

  • 1 tablespoon cooking oil
  • 4 (4 oz. each) beef tenderloin filets or cut of your choice
  • Kosher salt and ground pepper

For the Crabmeat Topping:

  • 2 tablespoons butter
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1/4 cup sliced green onions
  • 2 tablespoons all-purpose flour
  • 1/3 cup heavy cream
  • 8 oz. lump crab meat picked of shells and cartilage
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • Chopped fresh parsley optional


For the steaks:

  • Preheat broiler. Position oven rack about six inches from the element.
  • Heat olive oil in a large, oven safe skillet over medium high heat.
  • Season both sides of the filets with salt and pepper.
  • Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until brown.
  • Place skillet under broiler and finish in the oven until meat reaches desired consistency - 120 to 125 degrees F for rare, 130 to 135degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done.
  • Remove skillet from the oven and transfer filets to plate. Allow meat to rest for 15 minutes.

For the crab meat topping:

  • Using the same skillet, melt the butter over medium heat. Add bell pepper and cook for 2-4 minutes until slightly tender.
  • Add garlic and green onions and sauté for one minute.
  • Add the flour, stirring to combine. Sauté for 1-2 minutes to remove the raw flour taste.
  • Pour in heavy cream, scraping up the browned bits from the bottom of the pan. Bring to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes.
  • Add crabmeat, paprika, and cayenne pepper. Cook until heated through. Season with salt.
  • Top each steak with a heaping tablespoon of the crabmeat topping. Garnish with chopped fresh parsley if desired.


Storing: Leftover crab topping should be stored in an airtight container in the refrigerator. Consume withing four days.
Reheating: Crab topping can be reheated in the microwave for 30 seconds to a minute until heated through.
Freezing: Freezing is not recommended as the cream can separate and become watery.


Serving: 4oz. filet with 1 tablespoons crab topping | Calories: 388kcal | Carbohydrates: 5g | Protein: 33g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 7g | Cholesterol: 136mg | Sodium: 556mg | Potassium: 342mg | Sugar: 1g