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Steak Oscar

Food Network Canada
PREP TIME
40 min
COOK TIME
25 min
YIELDS
4 servings

Thick beef filet steaks served with shrimp, roasted asparagus and a creamy tarragon hollandaise sauce.

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Ingredients

Tarragon Hollandaise

3
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

Steak

Kosher salt and freshly ground black pepper
2
inch beef filet steaks (about 10 ounces each)
1
Tbsp butter
1
Tbsp olive oil

Roasted Asparagus

1
bunch asparagus, ends trimmed if woody
1
Tbsp olive oil
Kosher salt and freshly ground black pepper

Shrimp

2
Tbsp butter
8
oz shrimp, (16 - to 20 - count) shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish
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Directions

Step 1

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.

Step 2

Preheat the oven to 450°F.

Step 3

Generously salt and pepper both sides of the steaks.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Melt the butter in a pan over medium-high heat. Add the shrimp and sauté until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

Step 8

Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some hollandaise. Sprinkle on the parsley and serve.

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