Steak and Crab
Steak and crab (Steak Oscar): four seared filet mignon steaks topped with a lump crab, mayonnaise and Old Bay mixture, baked 12 minutes at 350°F to 145°F, rested and finished with clarified butter. Serves 4.
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Ingredients
- 4 filet mignon 8 ounces each
- coarse kosher salt and freshly ground pepper to season the steaks
- 1 tablespoon vegetable oil optional; not needed in a well-seasoned cast iron pan
- 1/4 cup mayonnaise
- 1 tablespoon bread crumbs
- 1 egg white
- 1/2 teaspoon flat parsley finely minced
- 1/2 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay seasoning or other seafood seasoning
- 8 ounces lump blue crab meat folded in gently
- clarified butter or ghee, melted, for spooning over the steaks (beurre blanc sauce also works); optional
- parsley, lemon wedges and snipped chives for garnish
Instructions
- Season the filets with coarse kosher salt and freshly ground pepper. Set them aside while you make the topping.
- Heat the oven to 350°F. Line a baking dish with aluminum foil (not needed if you bake the steaks in a cast iron or other oven-safe skillet).
- In a medium bowl, whisk together the mayonnaise, bread crumbs, egg white, parsley, lemon juice, Worcestershire sauce and Old Bay seasoning. Gently fold in the crab meat. Refrigerate until you are ready to use it.
- In a well-seasoned cast iron pan no oil is needed. In stainless steel or another type of pan, heat the vegetable oil over medium-high heat first. When the pan is hot, carefully add the steaks and sear 2 to 4 minutes on each side. The steaks keep cooking in the oven, so sear them just until nicely browned on the outside.
- Move the steaks to the prepared dish and top each one generously with the crab mixture. Bake 12 minutes, until the topping is golden brown. Check with a food thermometer: the steaks must read at least 145°F and the center of the crab topping 160°F before they come out of the oven.
- Let the steaks rest 3 minutes. Spoon melted clarified butter or beurre blanc sauce over each filet, top with parsley and serve with lemon wedges.
Notes
Cook steaks to at least 145°F and rest 3 minutes; the egg-white crab topping should reach 160°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Not suited to freezing.
Nutrition
Serving: 1servingCalories: 616kcalCarbohydrates: 1.7gProtein: 58.7gFat: 40.5gSodium: 511mgFiber: 0.1gSugar: 0.3g
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