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
ASPARAGUS STEAK OSCAR
By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. -Cindy Dorsett, Lubbock, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Nutrition Facts :
ASPARAGUS STEAK OSCAR
Make and share this Asparagus Steak Oscar recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare bearnaise sauce according to package directions.
- Steam asparagus to desired doneness.
- In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
- Stir in lemon juice and keep warm.
- Grill steaks to desired doneness.
- Top with crab mixture, asparagus and bearnaise sauce.
- Sprinkle with paprika.
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
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 STEAK TOPPING
Steps:
- Enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 88 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, Sodium 452 mg, Sugar 1 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- Add a steel skillet to your grill along with some butter. Let that melt, then add your shallots to brown for 2-3 minutes. Next, add your white wine vinegar. Let the shallots and vinegar simmer until they are reduced by half (around 7-8 minutes). As they are simmering, add another skillet with the 1 cup of butter to gently melt. Stir both the butter and the shallots occasionally to prevent burning. Let the butter melt until it becomes foamy on top.
- When the butter and shallots are ready, set up your food processor. First, add the shallots in vinegar, egg yolks, salt, pepper, tarragon leaves and lemon juice. Blend until smooth. Next, add half of the butter and blend until smooth. The sauce should begin to thicken. Finally, add the last half of the butter and blend until smooth. When the sauce is done, place it in a serving dish and keep warm. (Tip: To keep it warm, keep your oven on at 140F. Anything over 160F will make the sauce “cook,” and you will have to start all over!)
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