Jessica's Steak Oscar recipe

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Ingredients

2 (7 ounce) beef tenderloin steaks
salt and ground black pepper to taste
¼ cup butter
1 (6 ounce) can crab, drained
1 pound asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
1 cup whole milk
½ cup butter

Nutrition Info

1288.6 calories
carbohydrate: 21.8 g
cholesterol: 436.4 mg
fat: 97.4 g
fiber: 4.6 g
protein: 83.2 g
saturatedFat: 55 g
servingSize: -
sodium: 1354.6 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.

  2. In a small saucepan over low heat, melt 1/4 cup of butter, gently stir in the crab meat, and simmer while you broil the filets.

  3. Broil the filets until they reach the desired stage of doneness, for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.

  4. Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.

  5. Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly, reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.

  6. To assemble, top each broiled filet with crab meat, then half the asparagus, spoon Bearnaise sauce to taste over the asparagus.

Recipe Yield

2 servings

Recipe Note

This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!

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