Steak Oscar
Steak Oscar is a classy and elegant “surf & turf” combination you can serve for special occasions or to spoil yourself and your guests...
Ingredients
- 2 beef tenderloin fillets, cooked to desired level see Recipe
- 1/2 lb. fresh asparagus, tough ends trimmed
- 1 tbsp. butter
- 4 ounces (125 g) fresh crabmeat (substitute lobster)
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 cup Béarnaise Sauce see Recipe
- 1 pinch mild paprika, for garnish optional
Directions
- 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.