Fillet Oskar

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I think this dish more than rivals the traditional surf and turf and it is surprisingly quick and easy to cook with more than an abundance of luxurious flavors. Served on top of a thick and tender fillet, the lemony hollandaise sauce melts into the sweet, luxurious crab and drips down onto the crisp, fresh asparagus. If you’re looking for something to make this weekend, try this and I promise it will not disappoint.


Serves 2


2 fillet steaks, approx. 8oz each

2oz Dungeness crab, picked over (or any fresh crab in season)

Tablespoon dry white wine

Bunch asparagus

Salt and pepper


Season the steaks and leave at room temperature for one hour.

In aluminum foil, package up the crab with the tablespoon of white wine and secure the edges tightly. Position the parcel on the barbecue rack above so it gets indirect heat and warms as the steak is cooking.

Heat your barbecue on high. Place the steaks on the grill at a 45 degree angle. Leave for 2 ½ minutes and turn the meat to the opposite angle of 45 degrees. Leave for another 2 ½ minutes and turn over and repeat the grilling process as before. Turn the burners to the low setting and grill each side of the steak for five minutes.

Cover the steaks tightly with aluminum foil and allow the meat to rest for ten minutes. This will give you time to make the hollandaise sauce and steam your asparagus.

Using warm plates assemble your dish, arranging the asparagus first and top with the steak. Place the warmed crab over the steak using tongs to drain any liquid and pour the perfect hollandaise sauce over the crab. Serve immediately.



Hollandaise Sauce


2 egg yolks

2 tablespoons fresh lemon juice

6 tablespoons salted butter (I like to use President’s butter from France)

Ground black pepper

Pinch cayenne pepper


Melt the butter over low heat. In a blender, add the egg yolks, lemon, a few grinds of pepper and the cayenne pepper. Whiz together for a few seconds. Transfer the butter to a reliable jug you know pours well. Turn the blender on again and remove the lid. Very slowly, in a very thin stream, add the butter until it is all blended and then keep the machine on for another 15 seconds until the sauce is a little thicker. Do not expect it to be like mayonnaise!


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