Steak Oscar
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 450 degrees F
2
For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend
3
Add the lemon juice and blend for several seconds
4
With the blender on, slowly drizzle in the melted butter
5
Turn off the blender, add in a little salt and cayenne and whip it again until combined
6
Add the chopped tarragon and pulse
7
Set aside
8
For the steak: Generously salt and pepper both sides of the steaks
9
Heat an ovenproof skillet over medium-high heat
10
Add the butter and olive oil
11
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
12
Place the skillet in the oven to finish cooking the steaks
13
Cook until medium rare, 4 to 5 minutes
14
Cover loosely in foil and allow to rest for 5 minutes
15
For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper
16
Roast for 5 to 10 minutes
17
For the shrimp: Melt the butter in a pan over medium-high heat
18
Add the shrimp and saute until pink and dark golden brown
19
Sprinkle on some salt and pepper
20
Set aside
21
Place each filet steak on a plate and place three to four asparagus spears on top
22
Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve