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
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 :
"STEAK OSCAR" BIG BILL STYLE
This is one of the top 3 meals I have ever put on the plate !! For my Bernaise sauce tonight I used Knorr's sauce mix with whole milk and real butter (don't tell anybody but it was as good as my scratch version)
Provided by Bill Wentz
Categories Steaks and Chops
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. About 1 hour before ready to Grill, lay your filet's out on the counter to knock off the chill. Salt & Pepper both sides before going to your preheated Grill (500-600*) sear temp. 5 minutes with lid closed, turn and 4 minutes with lid closed.
- 2. While the steaks are grilling heat 1/2 stick of butter in a sauce pan and warm your Jumbo lump Crab over low heat, Heat a skillet with a little EVOO and saute your asparagus tips until they are a bright shade of green and turn off heat. Remove your steaks and allow them to rest while you prepare the Bernaise, Heat 1 cup of milk whisking in the sauce mix and adding 1/2 stick butter bring to just a boil turn off heat and continue whisking until sauce thickens.
- 3. Place your Filet Mignon center plate, top with warmed Jumbo Lump Crab, layer with your fresh asparagus then top with your amazing Bernaise Sauce. 5 STAR quality and taste in the comfort of your own kitchen!!!! ENJOY---
CRAB OSCAR STEAK TOPPING
Steps:
- Enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 88 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, Sodium 452 mg, Sugar 1 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
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.
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- Coat your Filet Mignon (4) and season with Barbecue Rub (to taste) up to 24 hours in advance. Prepare grill for indirect heat.
- Once the steaks have reached an internal temperature of 80 degrees F (25 degrees C), flip them over and re-insert your thermometers. Keep cooking till they reach 115 degrees F (45 degrees C) internally.
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