Steak Oscar

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

4.80 from 10 votes

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

Cook Time 11

Resting Time 15

Servings people

Calories 388kcal

Author Lisa B.

Ingredients

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

Instructions

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.

Notes

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.

Nutrition