Steak Oscar

This absolutely decadent recipes combines 4 of my favorite foods;  a darn good steak, crab, asparagus and Hollandaise sauce. And yes, Hollandaise  IS a food all by itself, or so it is in my world. This was beautifully easy to make, but packs a punch aesthetically, what an impression it would make to serve to guests!

This recipe serves four, but as you see I only made two steaks, since my children are on a  “I don’t eat steak”  strike.

Ingredients needed:

4  four oz  tenderloin steaks (or any good steak you want to use)
16 fresh asparagus with the hard ends snapped off
1 can of crab meat
1/4 cup of flour
1/2 tsp salt
1/2 tsp pepper
2 tsp butter
2 tsp cooking oil

Ingredients for Hollandaise Sauce

3 egg yolks
1/8 tsp salt
2 Tbs lemon juice
1/2 cup margarine or butter
hot sauce of your choice

Take your asparagus, wash it, and place it in a microwaveable dish with a bit of water to steam them. Put it in the microwave and get it ready to go.

Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them.

Place in a bowl and set aside for heating later.

In a dish large enough to flour your steaks in, put your salt,pepper and flour in and mix it together.

Now. If you want your steak done more than rare, you need to take a mallet to them, and flatten them some.  You can cook it the thickness of my two steaks to a medium rare, but it takes longer and you risk burning or overdoing the outside. I like my steak very rare, so I left mine thick.

Flour all sides of your steak. I only had strip loin steak, which I cut in two for better serving sizes. Tenderloin, of course, is far better melt-in-your-mouth wise, but not everyone just has tenderloin hanging around the house, waiting to be used. I definitely wouldn’t waste this effort on a poor steak, but rib or strip loin surely do a great job as well.

Purists, I am sure, would insist on only tenderloin. I haven’t been pure in years ;)

Take your butter and melt in in the pan with the oil. This stops the butter from burning. I assume. My butter doesn’t burn when I do it this way, so, that would leave one to believe…it helps the butter not burn.

Time to cook those babies up! Put them into the butter/oil mixture and start them cooking, about 5 minutes per side, or to your preferred doneness.

While they are cooking, take your butter for your Hollandaise sauce.

Put it into a small pot, and put it onto a medium heat burner, you want to slowly bring it to a boil.

Time to start your asparagus! Get that microwave a cookin’.

While your butter is melting, and your asparagus steaming,  take your eggs and put them into the blender.

Add your lemon juice.

Time to add in your hot sauce as well, and shake a little salt in there if you so desire.

Now, it might just be time to flip those steaks, so go ahead and do so.

Your butter should now be boiling, so grab it and if I were you, transfer it to a measuring cup. If you think you can pour it into your blender through this little hole with a pot, go for it. I had a camera in one hand, and hot butter in the other. Measuring cup it was!

Start the blender, then slowly pour the hot butter into the blender, adding it all in a slow stream until it’s completely in there and mixed up. You are cooking those egg yolks!

And this is what it should look like in there when its done, a rich, smooth, creamy sauce.

Take out your asparagus, and put the bowl of crab into the microwave now, and heat that up for less than a minute. It takes no time at all to heat.

Place 4 spears of asparagus across each steak.

Take your crab, which is heated by now, and place some on top of the asparagus.

Top it all off with glorious Hollandaise sauce, grind some fresh pepper on top, and serve!

Steak Oscar
Easy but absolutely decadent Steak Oscar recipe!
Author:
Recipe type: Main Course
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 four oz tenderloin steaks (or any good steak you want to use)
  • 16 fresh asparagus with the hard ends snapped off
  • 1 can of crab meat
  • ¼ cup of flour
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp butter
  • 2 tsp cooking oil
  • Ingredients for Hollandaise Sauce
  • 3 egg yolks
  • ⅛ tsp salt
  • 2 Tbs lemon juice
  • ½ cup margarine or butter
  • hot sauce of your choice
Instructions
  1. Take your asparagus, wash it, and place it in a microwaveable dish with a bit of water to steam them. Put it in the microwave and get it ready to go.
  2. Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them.
  3. Place in a bowl and set aside for heating later.
  4. In a dish large enough to flour your steaks in, put your salt,pepper and flour in and mix it together.
  5. Now. If you want your steak done more than rare, you need to take a mallet to them, and flatten them some. You can cook it the thickness of my two steaks to a medium rare, but it takes longer and you risk burning or overdoing the outside. I like my steak very rare, so I left mine thick.
  6. Flour all sides of your steak.
  7. Take your butter and melt in in the pan with the oil.
  8. Put them into the butter/oil mixture and start them cooking, about 5 minutes per side, or to your preferred doneness.
  9. While they are cooking, take your butter for your Hollandaise sauce.
  10. Put it into a small pot, and put it onto a medium heat burner, you want to slowly bring it to a boil.
  11. Time to start your asparagus! Get that microwave a cookin’.
  12. While your butter is melting, and your asparagus steaming, take your eggs and put them into the blender.
  13. Add your lemon juice.
  14. Time to add in your hot sauce as well, and shake a little salt in there if you so desire.
  15. Now, it might just be time to flip those steaks, so go ahead and do so.
  16. Your butter should now be boiling, so grab it and if I were you, transfer it to a measuring cup.
  17. Start the blender, then slowly pour the hot butter into the blender, adding it all in a slow stream until it’s completely in there and mixed up. You are cooking those egg yolks!
  18. Take out your asparagus, and put the bowl of crab into the microwave now, and heat that up for less than a minute. It takes no time at all to heat.
  19. Place 4 spears of asparagus across each steak.
  20. Take your crab, which is heated by now, and place some on top of the asparagus.
  21. Top it all off with glorious Hollandaise sauce, grind some fresh pepper on top, and serve!

 

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2 comments
nasomom
nasomom

Wow, that was great.  The careful step-by-step instructions were perfect.  I did make my hollandaise on the stove top with my usual method, but the timing was just right.

JFC
JFC

Coming from a professional, institute trained, chef... You wouldn't want to "boil" your butter. First, that would indeed burn the milk solids. Secondly, you wouldn't "boil" the butter, even to make a "burre", or in laymans terms, "burnt butter".(which you would DEFINATELY NOT WANT in a hollandaise sauce!) Incidently, I use hollandaise sauce at home for this sometimes as well, but, "properly" it should be a bernaise sauce instead - that is, hollandaise made with tarragon, or tarragon vinegar, added.

 

 All this being said, don't misinterpret me - you are a wonderful cook, with a wonderful website!

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