Some recipes are classic, Steak Oscar is on that list. a perfectly seared steak over fresh asparagus and covered with a buttery Béarnaise sauce and jumbo lump crab. This is a classic, no doubt about it!
- Prep Time: 30m
- Cook Time: 15m
- Total Time: 45m
Ingredients
- For the Bearnaise Sauce
- 1 Large bunch asparagus, trimmed
- Salt and black pepper
- 4 Steaks, filet or strip
- Salt to taste
- 1 tablespoon Fresh tarragon, chopped
- 2 Sticks butter, melted
- 1 Lemon, juiced
- 3 Egg yolks
- 8 ounces Jumbo lump crab
Instructions
- For the sauce add the egg yolks to a blender and blend. Add the lemon juice and blend to combine. With the blender running slowly drizzle the butter until thickened. Add the tarragon and either briefly blend or stir to combine. season to taste. For the steak Season the steaks well with salt & pepper and cook using your favorite method to desired temperature. For the Asparagus Steam the asparagus until tender To plate. Place the asparagus on the plate, place the steak on top and cover with the crab meat. Drizzle the Béarnaise sauce over the top.