Thick beef filet steaks served with shrimp, roasted asparagus and a creamy tarragon hollandaise sauce.
Directions for: Steak Oscar
Ingredients
Tarragon Hollandaise3 egg yolks
2 lemons, juice
2 sticks butter, melted and slightly cooled
1 dash kosher salt
Cayenne pepper, as needed
1 Tbsp fresh tarragon, chopped or 1 tsp dried tarragon
SteakKosher salt and freshly ground black pepper
2 inch beef filet steaks (about 10 ounces each)
1 Tbsp butter
1 Tbsp olive oil
Roasted Asparagus1 bunch asparagus, ends trimmed if woody
1 Tbsp olive oil
Kosher salt and freshly ground black pepper
Shrimp2 Tbsp butter
8 oz shrimp, (16 - to 20 - count) shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish
Directions
Tarragon Hollandaise1. 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.
Steak1. Preheat the oven to 450F.
2. Generously salt and pepper both sides of the steaks.
3. 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.
4. 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.
Roasted Asparagus1. 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.
Shrimp1. Melt the butter in a pan over medium-high heat. Add the shrimp and saut until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
2. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauted shrimp and drizzle on some hollandaise. Sprinkle on the parsley and serve.
See more: Beef, Dinner, Gourmet, Main, Shellfish