Oscar

Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating.

Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter. Keep the Béarnaise warm in a vacuum flask

internal temperature), or until desired doneness. Let them rest for 5–10 minutes. white wine vinegar reduction

Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps Keep the Béarnaise warm in a vacuum flask

Sear the steak, then use the same skillet to steam/sear the asparagus in the meat drippings to add flavor.

For a 2026 Oscar party, you can also consider thematic variations like or Tuna Tartare for appetizers.