February may be the shortest month, but it’s easily the sweetest. With Valentine’s Day at the center and the first hints of winter shifting toward spring, it’s the perfect time for a classic timeless steakhouse dish that feels both romantic and achievable at home. Steak Oscar, born in the late 1800s and named for Sweden’s King Oscar II, has long been a symbol of celebration: tender steak layered with asparagus, sweet crab, and a velvety tarragon-forward béarnaise that brings everything together.
I use filet mignon here to keep the dish true to its roots, but the technique works beautifully with ribeye, New York strip, or even a quality sirloin. The magic of Steak Oscar is in the balance: the richness of the steak, the lift from the asparagus, the gentle sweetness of the crab, and the tarragon béarnaise tying everything together with just enough acid and salt. Paired with a favorite red wine, it transforms an ordinary night into something special.
Béarnaise is the heart of the dish: warm, silky, and herb-fragrant without overpowering anything. Serve everything over garlic mashed potatoes or a smooth parsnip purée, something that happily catches the steak juices and sauce. I personally like the dish nestled into velvet-smooth mashed potatoes. It’s a meal that invites you to slow down, plate with intention, and share something thoughtful with someone you love.
Steak Oscar: Pan-Seared Filet with Asparagus, Warm Crab, and Béarnaise
Recipes by Chef Matthew Boudousquie
Photograph by Matthew Boudousquie
FILET MIGNON
Ingredients
- 2 filet mignon steaks
- 6–8 oz each Salt and freshly cracked black pepper
- 2–4 tablespoons neutral oil (avocado preferred)
- 2–4 tablespoons butter
- 2 garlic cloves, lightly crushed
- 1 sprig rosemary
Instructions
- Season the filets generously with salt and pepper 30 minutes before cooking.
- Heat oil in a cast-iron pan over medium-high until very hot.
- Add steaks and sear 2–3 minutes per side without moving them to build a crust.
- Add butter, garlic, and rosemary; tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
- Cook to your preferred doneness, then rest the steaks 5-10 minutes before plating. This keeps the steak juicy and from drying out when you cut in.
ASPARAGUS
Ingredients
- 8–10 asparagus spears, trimmed
- 1 tablespoon butter
- Salt, to taste Squeeze of lemon
Instructions
- Blanch asparagus in salted boiling water for 2–3 minutes until bright green.
- Transfer to a small pan with butter and a pinch of salt.
- Warm gently, then finish with lemon.
WARM CRAB
Ingredients
- 1 cup cooked crab meat (Dungeness preferred)
- 1 tablespoon butter
- Pinch of salt
- Lemon wedge
Instructions
- Warm the crab gently in butter with a pinch of salt.
- Add a small squeeze of lemon.
- Warm only until just heated through—do not simmer or cook further.
BÉARNAISE SAUCE
Ingredients
- 2 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon white wine
- 1 tablespoon minced shallot
- 1 teaspoon tarragon (fresh or dried)
- 6 tablespoons warm melted butter
- Salt, to taste
- Small squeeze of lemon
Instructions
- In a small pan, simmer vinegar, wine, shallot, and tarragon until reduced by half.
- Strain.
- In a heatproof bowl over very low heat or a double boiler, whisk the warm reduction into the yolks until slightly thickened.
- Slowly drizzle in the melted butter while whisking until the sauce becomes silky.
- Season with salt and a touch of lemon.
GARLIC MASHED POTATOES (optional)
Ingredients
- 2–3 Yukon gold potatoes, peeled and cubed
- 2 tablespoons butter
- 2 ounces heavy cream or sour cream
- 1 grated garlic clove
- Salt and pepper
Instructions
- Boil potatoes until tender.
- Drain, then mash with butter, cream or sour cream, garlic, salt, and pepper until smooth.
ASSEMBLY
Spoon a bed of garlic mashed potatoes onto the plate. Set the filet on or just in front of the potatoes. Arrange asparagus alongside. Spoon warm crab over the steak and finish with béarnaise. Add fresh tarragon if desired.
Chef Matthew Boudousquie
I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.
These days, I’ve embarked on a new adventure—real estate! While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.
chefboudousquie@gmail.com | @chefboudousquie
Until next time, happy cooking!
