Steak Oscar

Name: Steak Oscar
Ingredients: 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; Chopped fresh parsley, for garnish

17 ingredients

22 steps

Ingredients

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
Chopped fresh parsley, for garnish

Directions

1

Preheat the oven to 450 degrees F.
2

For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend.
3

Add the lemon juice and blend for several seconds.
4

With the blender on, slowly drizzle in the melted butter.
5

Turn off the blender, add in a little salt and cayenne and whip it again until combined.
6

Add the chopped tarragon and pulse.
7

Set aside.
8

For the steak: Generously salt and pepper both sides of the steaks.
9

Heat an ovenproof skillet over medium-high heat.
10

Add the butter and olive oil.
11

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.
12

Place the skillet in the oven to finish cooking the steaks.
13

Cook until medium rare, 4 to 5 minutes.
14

Cover loosely in foil and allow to rest for 5 minutes.
15

For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper.
16

Roast for 5 to 10 minutes.
17

For the shrimp: Melt the butter in a pan over medium-high heat.
18

Add the shrimp and saute until pink and dark golden brown.
19

Sprinkle on some salt and pepper.
20

Set aside.
21

Place each filet steak on a plate and place three to four asparagus spears on top.
22

Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.