STEAK OSCAR
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
- For the steak: Generously salt and pepper both sides of the steaks.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
- For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
- For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
- Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.
CRAB OSCAR TOPPING FOR STEAKS
Sure, a properly grilled rib-eye steak or filet mignon is great on its own. This crab oscar steak topping, however, will just blow your mind. It's perfect for special occasions like anniversaries and Valentine's Day. What an impressive presentation it makes, and it's delicious too!Photo by: Sabrina Baksh/derrick.riches.com
Provided by Derrick Riches
Categories Side Dish
Time 28m
Number Of Ingredients 12
Steps:
- Combine mayonnaise, sour cream, and Dijon mustard in a bowl. Set aside or in the fridge to add later.
- In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds. Add crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
- Remove from heat and place mixture into a bowl. Add mayonnaise mixture and stir through. Serve immediately on top of freshly grilled steaks.
- Store leftovers in the refrigerator for 2-3 days after preparation.
Nutrition Facts : Calories 240 kcal, Carbohydrate 2 g, Protein 21 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAKS WITH CRAB SAUCE
You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.
Nutrition Facts : Calories 558 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 886mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 55g protein.
STEAK OSCAR (FOR 2)
Make and share this Steak Oscar (For 2) recipe from Food.com.
Provided by Little Bee
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side.
- Simmer 1/2 stick butter with crabmeat on low heat until warm.
- Prepare Knorr's Bernaise sauce with one whole stick of butter and using whole milk only, by following directions on package.
- Put asparagus and some water into microwave for 2 - 2 1/2 minutes.
- To serve: Crabmeat over steak. Asparagus over crabmeat. Cover with Bernaise sauce.
Nutrition Facts : Calories 909, Fat 92.7, SaturatedFat 58.4, Cholesterol 291.6, Sodium 1757.9, Carbohydrate 0.1, Sugar 0.1, Protein 21.7
JESSICA'S STEAK OSCAR
This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!
Provided by Jessica E Wilson
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
- In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
- Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
- Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
- To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.
Nutrition Facts : Calories 1288.6 calories, Carbohydrate 21.8 g, Cholesterol 436.4 mg, Fat 97.4 g, Fiber 4.6 g, Protein 83.2 g, SaturatedFat 55 g, Sodium 1354.6 mg, Sugar 9.7 g
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