Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, with the diffuser plate removed and a Yoder Smokers Cast Iron Griddle Installed over the fire box.
- First, make the crab cakes. Combine all ingredients in a mixing bowl. Mix well. Divide into four balls.
- Next, season the steaks. First spray with duck fat, then season with Cattleman’s Grill Blackening Seasoning oh all sides.
- Spray the griddle with duck fat. Place the steaks on the griddle and cooked until well seared. Flip and repeat. Cook to an internal temperature of 125ºF - 130ºF, about 20 minutes total. If you have all of the sear/color that you want before the internal temperature comes all of the way up, then move the steaks to the grates off to the indirect side of the grill.
- About halfway through the steak cook, spray the griddle again with duck fat and place your crab cakes on the griddle to sear and warm. Flip when a nice crust is formed, then keep cooking until warmed through (150ºF).
- While the steak and crab cooks, make the hollandaise. First melt the butter and bring it to 175ºF. Combine the egg yolks, warm water, lemon juice and hot sauce in a pint sized mason jar. Blitz with an immersion blender and leave the blender running as you slowly pour a thin stream of melted butter into the yolk mixture until all of the butter is incorporated. Season with Jacobsen Salt Co. Black Garlic Infused Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste.
- Serve the filets topped with crab cakes and hollandaise sauce and some minced chives.
Recipe Note
Other Recipes You Might Enjoy:
Lomo Al Trapo Colombian Beef Tenderlion
Dry Aged Ribeye Butter Poached Lobster
Recipe Highlights and Insights:
Traditionally, Hollandaise sauce is not commonly served with beef; it is more classically associated with eggs Benedict, asparagus, and various seafood dishes. However, in the Steak Oscar recipe, the hollandaise sauce is used to add a rich and velvety element to the overall dish. The combination of beef tenderloin, crab cakes, and hollandaise creates a surf-and-turf fusion, offering a delightful contrast of textures and flavors. The buttery and creamy notes of the hollandaise sauce complement the lean and savory profile of the beef, providing a luscious coating that ties the elements of the dish together. While unconventional, this unique pairing showcases the versatility of hollandaise sauce and adds a luxurious touch to the Steak Oscar experience.
Nutrition
Nutrition
- Serving Size
- 4 oz
Amount/Serving % Daily Value
- Fat
- 72.5 grams
- Saturated Fat
- 38 grams
- Cholesterol
- 539 milligrams
- Sodium
- 1728 milligrams
- Carbs
- 8.2 grams
- Fiber
- 1.1 grams
- Sugar
- 3.2 grams
- Protein
- 31 grams
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