Sweet Onion Beef oscar Napoleon

Lynnda Cloutier


Sweet onions, beef and Bearnaise sauce all add up to one scrumptious meal.

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5 tbsp. butter, divided
12 slices white bread, trimmed to 3 x 3 inch squares, or puff pastry
1 tbsp. olive oil
2 sweet onions, sliced
16 oz. jumbo lump crabmeat
1 packet bernaise sauce, .90 oz.
4 filet mignon steaks, 5 oz. each
fresh tarragon, for garnish
paprika for garnish

Directions Step-By-Step

Melt 2 Tbsp. butter and use to lightly brush both sides of bread slices. Put on baking sheet and toast under broiler for 1 to 2 minutes or til golden brown.
Heat 2 Tbsp. butter and olive oil in saute pan over high heat and cook onions for 8 to 1 minutes or til lightly caramelized. Keep warm.
Saute crabmeat in 1 Tbsp. butter. Keep warm. Make Bearnaise sauce according to packet directions.
Put 1 bread square on each plate. Top with a beef filet, then another square. Add crabmeat and another square. To with onions. Spoon on Bearnaise sauce and garnish with a sprig of tarragon and a sprinkle of paprika on the plate rim. Makes 4 servings.

About this Recipe

Course/Dish: Beef