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
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.
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 :
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
OLD-FASHIONED OVEN BEEF STEW
You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
- In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
- Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g
PRESIDENT FORD'S BRAISED EYE ROUND STEAK
Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes.
Provided by PPPfoods
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
- Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 10 g, Cholesterol 70.6 mg, Fat 17.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 5.7 g, Sodium 346.6 mg, Sugar 2.5 g
SHEET-PAN STEAKHOUSE DINNER
We all have our favorite steakhouse, and a go-to meal on their menu, but you don't have to wait to be seated with our sheet pan steak. With just 20 minutes of prep you can serve up sheet pan steak, potatoes and asparagus just like your favorite steakhouse would, but in the comfort of your own home. But it's more than just steak and potatoes, the fresh herb butter gives this recipe that steakhouse touch and a depth of flavor you'll fall in love with all over again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Move one oven rack to center and one 6 inches below broiler.
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
- Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
- Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
- Set oven control to broil.
- Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
- Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
- Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.
Nutrition Facts : Calories 720, Carbohydrate 40 g, Cholesterol 190 mg, Fat 6, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 4 g, TransFat 1 g
PIONEER WOMAN'S STEAK OSCAR
Provided by Rhiannon
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the tarragon hollandaise: Add the egg yolks to a medium saucepan and add the lemon juice and heat on medium for several minutes until warm. Slowly drizzle in the melted butter. Add in a little salt and cayenne and stir it again until combined. Add the chopped tarragon and mix. 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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PAN-FRIED RIBEYE STEAK
Serve this pan-fried ribeye steak next to a heaping pile of roasted garlic mashed potatoes and a salad-and your sweetie (or family) will love you for it.
Categories Valentine's Day comfort food dinner main dish meat
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.
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.
CHURCH SUPPER HOT DISH
This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! -Norma Turner, Haslett, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.
Nutrition Facts : Calories 339 calories, Fat 20g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 537mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.
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