Pan Roasted Filet Mignon Oscar Style
Treat your sweetheart to a simple, yet impressive, dinner for two. Pan Roasted Filet Mignon Oscar Style is an easy dinner that’s ready in less than 30 minutes. Perfect for a weeknight Valentine meal that’s better than any restaurant.
I think I’ve gone out to a restaurant for Valentine’s Day exactly one time in my entire life. Most restaurants are so busy and packed that they have a “modified” menu for the holiday. A special dinner for two…that they can easily pump out assembly line fashion.
And sometimes that can leave your valentine a little sad….there’s no room for sad valentines on Valentine’s Day. Right? Well, I may have been a sad valentine because I wasn’t expecting the special menu at my favorite restaurant.
I couldn’t order my favorite meal (first world problems, right) and I was limited to three different entrees. So….from that point forward I vowed to take matters into my own hands….like usual.
FILET MIGNON OSCAR STYLE
This is my FAVORITE special occasion dinner. The ingredients are a little on the more pricey side but when it’s a holiday or birthday, this steak recipe is totally worth it.
Filet Mignon Oscar is a pan seared Filet Mignon that’s topped with jumbo lump crab, sautéed asparagus and Bearnaise Sauce. It’s entirely decadent and rich but so simple to make.
Oscar style steak is more of a serving suggestion than an actual preparation but cooking the steak perfectly is key to success.
BEST WAY TO COOK FILET MIGNON
Seriously, Filet Mignon is so easy to make and you don’t even need to use fussy ingredients. Olive oil, salt and pepper…..that’s it. And if you don’t have a cast iron skillet, it works fabulously in a stainless steel skillet, too. Just refrain from using a non-stick skillet because you won’t be able to get the dark, crusty sear on your steaks that makes it so amazing.
This is seriously one of the easiest things I make. Beef tenderloin steak is simple and quick with minimal mess and since it’s so basic you can top it with just about anything you like or just a bottle of steak sauce.
Preheat oven to 400 degrees.
Season the steaks liberally with kosher salt and black pepper on both sides.
Melt the butter in a medium heavy bottom skillet or cast iron skillet over high heat.
Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
Flip the steaks and transfer the entire skillet to the oven.
Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
Transfer the steaks to a platter and cover with foil.
Allow the steaks to rest for 10 minutes before serving.
My favorite way to serve it is Oscar style…..which is topped with jumbo lump crab, steamed asparagus spears and hollandaise sauce. Technically, I think you’re supposed to use Bearnaise sauce but I don’t have that recipe here for you…and since it’s really like Hollandaise we’ll go with that.
If you want a more Bearnaise-y flavor, chop up some fresh tarragon, minced shallots and stir that in. It gives the sauce an amazing anise flavor that is spectacular. Or you can use my homemade béarnaise sauce, it’s super simple.
HOW LONG SHOULD YOU COOK FILET MIGNON?
The perfect filet mignon recipe takes just minutes to make. Follow this simple guide for suggested cooking times:
For steaks cut approximately 1″ thick:
- Rare – 8-10 minutes
- Medium Rare – 10-12 minutes (Preferred cooking temp for Filet Mignon)
- Medium – 12-14 minutes
For steaks cut approximately 2″ thick:
- Rare – 12-14 minutes
- Medium Rare – 14-16 minutes (Preferred cooking temp for Filet Mignon)
- Medium – 16-18 minutes
Medium rare steaks will reach a temperature for 125 degrees on an instant read thermometer and then continue to cook while resting. It’s important to remove the filet mignon from the oven around that temperature to prevent overcooking. Transfer the steaks to a warm plate or platter to rest so they don’t continue to cook in the pan.
When they’re done to your liking, top with a few asparagus spears, a few lumps of crab and your Hollandaise/bearnaise-y sauce. Serve with some smashed roasted potatoes or my favorite Truffle Potatoes au Gratin to really impress your date.
WHY IS FILET MIGNON SO EXPENSIVE?
Since Beef Tenderloin is the most tender cut of beef and the most desirable, that drives up the price. I do believe that it is more labor intensive to retrieve that part of beef, as well.
The average cow only provides a small amount of beef tenderloin so that accounts for the hefty price tag, too.
This Pan Roasted Filet Mignon Oscar Style is far better than many restaurants and you can avoid the crowds! And since you “seemingly” went over the top for dinner, keep things simple for dessert with this Homemade Chocolate Pudding or a few Dark Chocolate Champagne Truffles.
WHAT TO SERVE IT
We love these easy sides with our Filet Mignon:
- French Lyonnaise Potatoes….so EASY
- A little more effort but so good Twice Baked Potatoes
- The BEST Creamed Corn Recipe
- Baked Asparagus with Garlic and Parmesan
MORE BEEF TENDERLOIN RECIPES
- The Very BEST Filet Mignon recipe
- Easy Grilled Filet Mignon
- Standing Prime Rib Roast with Horseradish Sauce
- Whole Beef Tenderloin with Horseradish Sauce
LOOKING FOR MORE EASY ENTERTAINING IDEAS? FOLLOW US ON INSTAGRAM AND FACEBOOK TO SEE WHAT ELSE WE’RE COOKING UP!
Pan Roasted Filet Mignon Oscar Style
- 2 6-8 ounce Filet Mignon Steaks
- 2 tablespoons butter
- 8 asparagus spears
- 1/4 pound jumbo lump crab meat
- 1 cup Hollandaise sauce
- Preheat oven to 400 degrees.
- Season the steaks liberally with kosher salt and black pepper on both sides.
- Melt the butter in a medium heavy bottom skillet over high heat.
- Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
- Flip the steaks and transfer the entire skillet to the oven.
- Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
- Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes.
- While the steaks are resting, remove the woody ends from the asparagus and steam in 1 inch of water over medium high heat for 2-3 minutes or until bright green and tender.
- To serve, top each steak with 4 asparagus spears and half the crab meat.
- Drizzle each with 1/4 cup hollandaise and serve immediately with the remaining hollandaise sauce for dipping.
Leftovers make a great brunch of steak and eggs!