Lunch / Dinner
Stuffed Filet Mignon Oscar with crabmeat filling
Elegant veal Oscar is traditionally made with veal medallions, but this Stuffed Filet Mignon Oscar rendition is even fancier. Thick-cut filet mignon steaks replace veal. But, in keeping with tradition, crab and Béarnaise Sauce are still on the scene. This impressive variation employs the technique of stuffing the filets with mouthwatering crab and serving velvety béarnaise on top. Simple sides, like roasted potatoes and sautéed asparagus, a classic garnish for Oscar, are all you need to complete this amazing meal.
FOR THE FILLING, COMBINE:
FOR THE BEEF, HEAT:
Test Kitchen Tip
Stuffing the filets is a two-step process. First, create a pocket by cutting an “X” halfway through each filet. Second, make more space inside the pocket by snipping the points of the “X,” then all you have to do is stuff, roast, and let the filets rest.
For the filling, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Add crabmeat; toss gently with hands to combine.
Preheat oven to 400°. Arrange a wire rack inside a baking sheet.
Cut an “X” into top of each filet to create a pocket. Avoid cutting through the sides or bottoms of steaks. Lift each of the points of the “X” from the center and snip halfway down to increase pocket size.
Stuff 1–2 Tbsp. filling into each pocket, then top each filet with about ⅓ cup more filling.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 7g 35%
Cholesterol 177mg 59%
Sodium 453mg 18%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.