STEAK OSCAR

Steak Oscar image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 7

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2 beef tenderloin fillets, cooked to desired level
1/2 pound(s) fresh asparagus, tough ends trimmed
1 tablespoon(s) butter
4 ounce(s) (125 g) fresh crabmeat (substitute lobster)
1 tablespoon(s) freshly squeezed lemon juice
1/2 cup(s) béarnaise sauce
1 pinch(es) mild paprika, for garnish

Steps:

After the steak filets are grilled to the desired level, let them rest.
Meanwhile, boil a little bit of water in an asparagus steamer pot and put the asparagus in; steam them for 4 minutes.
During the same time, in a small skillet over medium heat, add butter. When melted and it starts sizzling, add the crab meat, stir well and heat it through, about 2 ½ to 3 minutes. To this, add freshly squeezed lemon juice, give it a quick stir and let it cook for only 1 minute.
To assemble: Place steak on a warm plate followed by mashed potatoes. Add a fair amount of crab meat on the top center of the steak keeping the larger pieces for later.
Spoon on the Béarnaise sauce carefully before placing 2 to 3 asparagus spears over - cut them to match for a neater presentation so they don't hang over the edge.
Add more crab meat on top - it's always good to keep the bigger pieces for this - and for the final touch, add a tiny pinch of paprika.