Background and History
Jessica’s Steak Oscar is a classic dish that combines the richness of steak with the elegance of seafood. The dish is believed to have originated in the United States, with its exact origins and namesake unknown. Steak Oscar typically features a tender steak topped with succulent crab meat, asparagus spears, and a velvety béarnaise sauce, creating a luxurious and indulgent dining experience fit for special occasions.
Serves
- 4 servings
Time
- Preparation: 15 minutes
- Cooking: 20 minutes
Ingredients
- 4 beef tenderloin steaks (6-8 ounces each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 asparagus spears, trimmed
- 8 ounces lump crab meat, cooked
- For the Béarnaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh tarragon
- ½ cup unsalted butter, melted
- Salt and black pepper to taste
Instructions
Season the steaks
Season the beef tenderloin steaks generously with salt and black pepper on both sides.
Sear the steaks
Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side for medium-rare, or until cooked to your desired level of doneness. Remove the steaks from the skillet and set aside to rest.
Cook the asparagus
In the same skillet, add the trimmed asparagus spears and cook until tender-crisp, about 3-4 minutes. Remove from the skillet and set aside.
Prepare the Béarnaise sauce
In a heatproof bowl set over a pot of simmering water (double boiler), whisk together egg yolks, lemon juice, and white wine vinegar until thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and thickened. Stir in chopped tarragon and season with salt and black pepper to taste. Remove from heat.
Assemble the Steak Oscar
Place the cooked steaks on serving plates. Top each steak with a generous portion of lump crab meat, followed by cooked asparagus spears. Drizzle Béarnaise sauce over the top.
Serve
Serve Jessica’s Steak Oscar immediately, garnished with additional chopped tarragon if desired.
Nutrition Fact
- Per Serving (1 steak with toppings):
- Calories: 600 kcal
- Total Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 250mg
- Sodium: 600mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 47g
Notes
Ensure that the crab meat is cooked before adding it to the steak.
Béarnaise sauce can be temperamental; if it begins to separate, remove it from the heat immediately and whisk vigorously to bring it back together.
This dish pairs well with roasted potatoes or a side of steamed vegetables.
Allergy Warning
This recipe contains shellfish (crab meat) and eggs. Ensure it is safe for consumption if you or your guests have allergies to these ingredients.
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