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Fillet Mignon steak Oscar topped with shrimp, Alaskan King crab and béarnaise sauce make for an elegant New Year’s Eve dinner for two.

This recipe is definitely a special occasion dinner. We went with high end ingredients that are a little more pricey but for special occasions like New Years Eve dinner for two at home, Valentines Day or even a birthday we think its worth it!

This is a pan roasted Fillet Mignon topped with oven baked shrimp, oven baked Alaskan King Crab legs and of course béarnaise sauce. Decadent & rich dinner you can easily make at home.

Oscar style is just a way of serving the steak, my husband isn’t a fan of béarnaise sauce so for him I made gourmet sides like twice baked potatoes and garlic butter button mushrooms like you would get from a steakhouse and still topped his steak with garlic butter, fresh parsley, shrimp and crab.

For the Fillet Mignon, all you need is simple ingredients like melted butter, salt & pepper and fresh chopped parsley. Coat the steaks in melted butter and season all over with salt & pepper and add to a hot cast iron pan or stainless steel skillet that is loaded with butter. For that delicious steakhouse feeling, cook the steak on one side for about 3-4 minutes until a golden exterior crust starts to form and flip your steak over then transfer the pan to the oven. Roast the Fillets for about 10 minutes or more depending on thickness. Transfer the meat to a cutting board and tent with foil. Its important to let the meat rest before serving to avoid the juices from getting all over your plate. When ready to serve garnish the Fillets with melted butter and fresh chopped parsley.

There’s nothing quite like a delicious creamy béarnaise sauce to elevate your meals. If you love eggs benedict which is served with hollandaise then you’ll love this béarnaise sauce which gets a lot of its flavor from fresh tarragon and shallots.

Don’t be intimidated by the king crab, its simple to make and can be baked in the oven. Simple seasoning of garlic butter really enhances the flavor. You can find Alaskan King Crab Legs at your local Costco or fish mongers.

For a complete meal feel free to serve this dish with roasted asparagus, twice baked potato or fresh greens.

Happy New Year Everyone!


XO TheCommunalfeast


Fillet Mignon steak Oscar topped with shrimp, Alaskan King crab and béarnaise sauce make for an elegant New Year’s Eve dinner for two.

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Servings: 2
Author: the communal feast


  • 2 6 oz Fillet Mignon Steaks
  • 4 tablespoons butter
  • Salt & pepper
  • 2 teaspoons fresh chopped parsley
  • 6 jumbo raw shrimps
  • Alaskan King Crab:
  • 1 lb king crab legs
  • ½ stick butter melted
  • 4 cloves of garlic minced
  • 1 tablespoon fresh chopped parsley
  • ½ tablespoon lemon juice
  • Tarragon béarnaise sauce:
  • 1 tablespoon white wine vinegar
  • 1/3 cup white wine
  • 2 tablespoons minced tarragon
  • 1 tablespoon minced shallot
  • 3 egg yolks
  • ½ cup melted butter
  • 1 tablespoon lemon juice
  • Salt & pepper


To make the béarnaise sauce:

  • 1. In a small saucepan, add white wine vinegar, white wine, minced shallot and 1 tbsp minced tarragon. Cook over medium high heat until the white wine has evaporated and your left with a small amount of liquid in the pan. Let the mixture cool completely. (While this happens go to the crab legs instructions)

2. In a medium pot fitted for a bain marie, simmer some water. Once the water is hot, place the small potwith your shallot mixture over the hot water. Add the egg yolks and lemon juice with a tbsp of cold water constantly whisking the mixture together until its thick.

    3. Pour melted butter one tbsp at a time whisking continuously in between. Do not pour gradual streak of butter. Once all the butter has been combined, season with salt & pepper and remaining tbsp of fresh tarragon. The finished product should be thick, not to thin. Serve lukewarm.

      To make the crab legs:

      • 1. Preheat oven to 375 degrees

      2. Using sharp kitchen scissors, cut the crab legs into halves to expose the flesh and arrange on a baking tray along with raw jumbo shrimp

        3. Melt butter in microwave for 30 seconds, mix in garlic, lemon juice and fresh parsley. Drizzle over the crab and shrimp and save some for serving. Cover the crab with foil and bake for 10 minutes until heated if using precooked crab. Set aside for serving.

          To make Fillet Mignon:

          • 1. Preheat oven to 400 degrees

          2. Brush Fillets all over with melted butter and season generously with salt & pepper.

            3. Melt 2 tbsp butter in a cast iron pan or heavy bottom skillet that is oven proof over high heat.

              4. Add the steaks to the pan and cook until a golden crust forms about 3-4 minutes

                5. Flip steaks and transfer the entire skillet to the oven.

                  6. Roast for 10-15 minutes depending on thickness of steak or cook to desired level of doneness -Medium rare

                    7. Transfer steaks to a cutting board and cover with foil -let rest for 3 minutes

                      To assemble:

                      • 1. Transfer steaks to plate, garnish with a pinch of fresh chopped parsley

                      2. Brush remaining garlic butter over shrimp and crab legs. Place shrimp then crab over the Fillets.

                        3. Spoon a generous amount of béarnaise sauce over the crab and garnish with fresh chopped parsley.

                          4. Serve with your favorite sides.


                            FILLET MIGNON STEAK OSCAR


                            December 29, 2020


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