steak oscar

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By Francine Lizotte
from Surrey South, BC

Classy and elegant, this can be served for special occasions or to spoil yourself and your guests.

serves 2 servings
prep time 5 Min
cook time 5 Min
method Stove Top

Ingredients For steak oscar

  • 2
    beef tenderloin fillets, cooked to desired level
  • 1/2 lb
    fresh asparagus, tough ends trimmed
  • 1 Tbsp
    butter
  • 4 oz
    (125 g) fresh crabmeat (substitute lobster)
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1/2 c
    béarnaise sauce
  • 1 pinch
    mild paprika, for garnish
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How To Make steak oscar

  • 1
    After the steak filets are grilled to the desired level, let them rest.
  • 2
    Meanwhile, boil a little bit of water in an asparagus steamer pot and put the asparagus in; steam them for 4 minutes.
  • 3
    During the same time, in a small skillet over medium heat, add butter. When melted and it starts sizzling, add the crab meat, stir well and heat it through, about 2 ½ to 3 minutes. To this, add freshly squeezed lemon juice, give it a quick stir and let it cook for only 1 minute.
  • 4
    To assemble: Place steak on a warm plate followed by mashed potatoes. Add a fair amount of crab meat on the top center of the steak keeping the larger pieces for later.
  • 5
    Spoon on the Béarnaise sauce carefully before placing 2 to 3 asparagus spears over – cut them to match for a neater presentation so they don’t hang over the edge.
  • 6
    Add more crab meat on top – it’s always good to keep the bigger pieces for this – and for the final touch, add a tiny pinch of paprika.
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