The Capital Grille Filet Oscar Recipe (2024)

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Make this Straight-From-the-Restaurant The Capital Grille Filet Oscar Recipe at home and your Filet Oscar will taste just like The Capital Grille.

Photo by Jackie

The Capital Grille Filet Oscar

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The Capital Grille Filet Oscar Recipe

Make this Straight-From-the-Restaurant The Capital Grille Filet Oscar Recipe at home and your Filet Oscar will taste just like The Capital Grille.

Prep Time40 minutes mins

Active Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American, Seafood, Steakhouse

Keyword: Crab, Seafood, Steak, The Capital Grille

Yield: 4 Steaks

Ingredients

Asparagus Tips and Crab Meat

  • 1 pound Asparagus Tips blanched
  • 8 ounces Lump Crab Meat picked over for shells

Steaks

  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 4 Beef Tenderloin Steaks
  • Sea Salt and freshly course ground Black Pepper to taste

Bearnaise Sauce

  • 1/4 cup White Wine Vinegar
  • 1/4 cup Dry White Wine
  • 1/4 cup Shallots finely chopped
  • 1 tablespoon fresh Tarragon
  • 3 Egg Yolks
  • 1 stick Butter cut into 8 pieces
  • 1/2 teaspoon freshly squeezed Lemon Juice

Instructions

Asparagus Tips and Crab Meat

  • Prepare an large bowl of ice water. Set aside.

  • Bring a small pot of salted water to boil.

  • Add asparagus tips. Cook 60 - 90 seconds, just until the asparagus tips turn bright green.

  • Remove and immediately place in ice water to stop cooking.

  • Drain.

  • In a medium bowl, combine asparagus tips and crab meat. Toss gently to mix.

Steaks

  • Preheat oven to 375°F.

  • Pat the steaks dry. Season both sides liberally with sea salt and cracked black pepper. Set aside.

  • Place butter and olive oil in a large oven-safe pan.

  • Place pan over medium high heat. Melt butter.

  • When butter and olive oil are hot and shimmering, place prepared steaks in the pan. Sear 3 - 4 minutes. Flip, sear for 3 minutes more.

  • Carefully place the pan into the oven. Cook steaks to an internal temperature of 135 degrees - medium rare (See chart in box below for other cooking times and temperatures).

  • Remove from oven.

  • Tent pan with foil to stay hot while you finish the sauce.

Bearnaise Sauce

  • In a small heavy saucepan, add wine, vinegar, shallots and fresh tarragon.

  • Place saucepan over medium high heat and heat until boiling. Reduce heat slightly and continue to simmer gently until liquid is reduced to 2 tablespoons.

  • Strain liquid through a fine mesh sieve set into a medium bowl, pressing on and then discarding solids.

  • Whisk the yolks into the vinegar mixture.

  • Set bowl over a double boiler. Cook until hot, whisking constantly until yolks have thickened slightly.

  • Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.

  • Remove from heat. Whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper, to taste.

  • Keep warm until ready to use. (Leave on the double boiler but make sure to turn off the heat.)

To Assemble

  • Add about 1/3 cup of prepared warm Bearnaise Sauce to the bowl of crab and asparagus. Lightly toss to coat.

  • Place prepared steaks on serving plates.

  • Top with a generous portion of the crab-asparagus mixture.

  • Serve hot.

The Capital Grille Filet Oscar

A Capital Grille Copycat Recipe

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Steak Degrees of Doneness

  • Rare: 95 – 105°F. Cool deep red center.
  • Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
  • Medium: 130 – 140°F. Warm pink center.
  • Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
  • Well: 165 – 175°F. No pink, cooked all the way through.

Courtesy of Longhorn Steakhouse

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Photo of “Filet Oscar” is by Jackie and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Jackie. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of The Capital Grille, Chefs Shawn Sollberger and Francisco Martorella and The Chef’s Kitchen. Seen on The Chef’s Kitchen YouTube Channel and transcribed by SCRR for the convenience of our readers. Additional Information Courtesy of Wikipedia and is used by permission.

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The Capital Grille Filet Oscar Recipe (2024)

FAQs

What is Oscar-style filet? ›

What is Oscar-style steak? It seems King Oscar had rather a taste for a perfect cut of veal, topped with crab meat, butter sauce, and two white spears of asparagus. Over time, the teeming masses replaced the veal with steak and even, in some variations, with chicken.

What is Oscar topping made of? ›

Steak Oscar (Filet Oscar or Oscar Style Steak) filet mignon topped with shrimp, crab or lobster, many times asparagus and smothered in a sauce, usually hollandaise sauce or béarnaise sauce.

What is Oscar-style at Ruth Chris? ›

Ordering steak Oscar gives you a bit of everything: seafood, sauce, and even a few veggies. As a result, your steak transforms into an even more decadent meal. You certainly can't go wrong with an Oscar-style steak at Ruth's Chris!

What is Oscar at a steakhouse? ›

Churchill's Steakhouse - The origin of "Steak Oscar" dates back to 1897 when this dish of fresh crab meat, blanched asparagus, and béarnaise sauce was served over veal in honor of Sweden's King Oscar II. Today this entrée is typically enjoyed with steak rather than veal and beloved for its decadence.

Why is it called filet Oscar? ›

In 1897, a dish consisting of sautéed veal cutlets, crabmeat, béarnaise sauce, and a garnish of two asparagus spears was served for the very first time. It was named after King Oscar II of Sweden, who was quite fond of those particular ingredients.

What does Oscar style mean on a menu? ›

Filets served "oscar style" - steak topped with crab meat, blanched asparagus tips, and bearnaise sauce.

What is Morton's filet Oscar? ›

Topped with crab meat and chopped asparagus🦀 #mortonssteakhouse #nyfoodie.

What's the difference between bearnaise and hollandaise sauce? ›

It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.

Who invented Oscar style? ›

History of Oscar-style steak

One of these involves a man named Oscar Tschirky, a Swiss restaurateur at the Waldorf Astoria who also came up with Waldorf salad. The other, however, elevates the dish to royal status by claiming that it was created for (or in some cases, by) King Oscar II of Sweden.

Is there a bone-in filet mignon? ›

Because of this, the Bone-in Filet shares the boneless Filet's reputation for being a leaner, more tender steak cut — but the Bone-in Filet is slightly larger at 14oz, and its distinctive bone gives it slight edge in flavor and marbling over the classic Filet.

What is the best steak in the world award? ›

On Monday 13 November 2023, over 150 people from across the globe gathered at the Smith & Wollensky, London for an exclusive awards ceremony, which saw Jack's Creek's Sirloin Steak take home the coveted crown of the World's Best Steak.

Can you buy hollandaise sauce in the supermarket? ›

You can; I've seen hollandaise sauce in jars in all the major supermarkets, and also fresh chilled in a pouch or tub in Waitrose, and also from M&S (and therefore also Ocado).

What is the best grade of filet? ›

Prime grade beef is the highest quality you can get. It features beautiful red meat laced with thin striations of white fat.

What is the best cut of beef filet? ›

Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It's also an incredibly lean part of the animal, which means you'll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.

What is the most tender cut of filet? ›

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

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