Best Steak Oscar With King Crab Hollandaise Sauce And Sauteed Asparagus Recipes

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ASPARAGUS STEAK OSCAR



Asparagus Steak Oscar image

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

1 envelope bearnaise sauce
1 pound fresh asparagus, trimmed
1/4 pound fresh crabmeat
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
4 beef tenderloin steaks (1 inch thick and 3 ounces each)
1/8 teaspoon paprika

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 :

STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE



Steak Oscar with Stone Crab and Breezy Bearnaise Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
  • Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
  • Preheat a grill pan over medium-high heat.
  • Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
  • To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
  • Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
  • Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

STEAK OSCAR



Steak Oscar image

Classy and elegant, this can be served for special occasions or to spoil yourself and your guests.

Provided by Francine Lizotte @ClubFoody

Categories     Steaks and Chops

Number Of Ingredients 7

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.

STEAK OSCAR (FOR 2)



Steak Oscar (For 2) image

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

2 filet mignon, 1 1/2-inch thick
1 cup butter
1/2 lb crabmeat, fresh
1 (6 ounce) package knorr bearnaise sauce mix (packaged gravy section of store)
whole milk
asparagus

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



Steak Oscar image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Kosher salt and freshly ground black pepper
Four 2-inch-thick beef filet steaks (about 10 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1 bunch medium-sized asparagus, ends trimmed if woody
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

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.

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