Weekend Wine Pairing: And the Academy Goes to Filet Oscar with…

Like the movie Inception, we’ll try to insert ourselves into your weekend dreams of food and wine. With the upcoming Academy Awards on Sunday, is it possible for us to implant a relevant recipe you could enjoy? I think we can, but we must offer a dish that can stroll the red carpet in your kitchen like a mean lawman, and show the plate some True Grit. Once you taste this Filet Oscar, it will have you doing pirouette’s like a crazy Black Swan.

This looks fancy, but trust us, making this meal will not take 127 Hours. Throw Bearnaise sauce on anything and you’re good to go!

Ok, enough movie puns…on to the steak:

Filet Oscar

Ingredients (credit: jasonandshawnda.com)

  • 2 Alaskan King Crab legs
  • Tips from 1 lb asparagus, blanched
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 4 beef tenderloin steaks
  • Sea salt and cracked black pepper
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1/4 cup shallot, finely chopped
  • 1 Tbsp fresh tarragon
  • 3 eggs yolks
  • 1 stick butter, cut into 8 pieces
  • 1/2 tsp lemon juice


Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl along with the blanched asparagus tips. Gently break up any overly-large pieces with your hands.

Cook the steaks: In a large, oven-safe sauté pan, melt butter and olive oil over medium-high heat until very hot. Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper. Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven. Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.

Make the Bearnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.

Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and 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 and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.

Assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat. Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Bearnaise sauce and serve.

Serves 4

What Wine Pairs With Filet Oscar?

The nominees are….

The Kings’s Speech - Cabernet Sauvignon
A rich red wine with red fruit mixed with spice

The Fighter - Garnacha
A red wine with pepper mixed with jammy flavor

The Kids Are All Right - Pinot Noir
A red wine with red berry, cherry, & truffles

Want to share your thoughts on The Social Network?


Hello Vino