Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 steaks
The older we get, the less emphasis we put on going out for a romantic Valentine's dinner. Instead, we usually make it a family affair because the kids love it and are typically loaded down with Valentine's candy by days end! We thought we would share an elegant rendition of Steak Oscar that is crazy easy. Steak Oscar is traditionally a filet mignon, topped with asparagus, crab and Bearnaise sauce. In this recipe, you have all the topping you need in a container of Big T crab dip. Just to be official, roast some asparagus to have on the side! We hope you all have a sweet Valentine's with the ones you love.
1 Container Big T Original or Jalapeno Crab Dip
4 Filet Mignon Steaks (You can use whatever cut of beef you like, but this recipe traditionally calls for a filet)
1 Stick Butter (sorry, I know, but butter really makes a steak THAT much better!)
Salt and Freshly Ground Pepper
Freshly Chopped Flat Parsley Leaves (optional)
Bring your steaks to room temperature. Generously salt and pepper steaks on both sides. I love to use a cast iron skillet for this recipe because I can sear the steaks on the stove top first and then finish them in the oven.
Get your skillet hot on the burner and then throw in a little over 1/2 of the stick of butter. Place the salt and peppered steaks in the skillet and get a good sear on the steak-approximately 3 minutes. Flip the steak and sear for another 3 minutes. Remove pan from heat and divide the remainder of the butter for the four steaks and let it melt on top.
Turn the oven on broil to heat. Make sure your rack is placed about 2 levels down from the top. Place the steaks in the oven for another 4 minutes. I like to keep a close watch on the steaks to make sure they don't get over done. Remove the steaks from the oven and top each filet with a generous helping of Big T Crab Dip. Place the skillet back in the oven and let the crab dip get melted and a bit crisp on top, around 2 minutes.
Let your steaks rest for a few minutes and serve with roasted asparagus and twice baked potatoes. Enjoy!