Asparagus Steak Oscar Recipes

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions.
• Steam asparagus to desired doneness.
• In a skillet, saute crab and garlic in butter for 3-4 minutes or until heated through.
• Stir in lemon juice and keep warm.
• Grill steaks to desired doneness.
• Top with crab mixture, asparagus and bearnaise sauce.
• Sprinkle with paprika.

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: 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.
• For the steak: Generously salt and pepper both sides of the steaks.
• 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.
• 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.
• For the roasted asparagus: 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.
• For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
• Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• 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.
• 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.
• 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.
• 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.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

SURF & TURF: STEAK OSCAR WITH DUCHESS POTATOES RECIPE - (4.1/5)

Steps:

• In order to make this dinner come together, at the same time, it is important to prepare all of your components in advance. Bring the steak to room temperature, at least 30 minutes in advance. Preheat the oven to 400°F. Aspragus: Wash and pat dry. Snap the end off of one asparagus, to determine where the tenderness of the stalk begins. "Even up" the asparagus with all the tips, and cut the tips off to match the end of the snapped asparagus stalk. Place on a small baking pan (I use my small cast-iron skillet) and drizzle with a little olive oil and coat evenly. Sprinkle with salt & pepper and set aside. Crab: I place my crab in a steamer, as it will reheat in a matter of 1 to 2 minutes. Sauce: Place the egg yolks in a blender; allow to come to room temperature, while you prepare your entree and sides. NOTE: You could add 1 tablespoon of finely chopped shallots (not onion) for a more traditional ingredient, if you wish.) In a small pot, add the chopped tarragon and vinegar and simmer on medium for 2 to 3 minutes until it is reduced to about half. Remove from heat and set aside to cool. Steak (recipe adapted from Ina Garten): Preheat the oven to 400°F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel (or coarse salt) and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. Note: I tried this, and the steaks were way too salty! I recommend that you not roll the steaks in the salt and pepper but sprinkle the seasoning, and a lot less-- like about half. You can always add more salt. Season to your personal taste. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120°F for rare or 125°F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. While the steaks are resting, place the asparagus in the oven for about 10 minutes, shaking the pan (or skillet) once or twice for even roasting. Get ready to make the sauce. Note: Make the sauce right before you are ready to plate your food, and while it is nice and hot. This is where "mis en place" becomes helpful. That is, measure everything and have it prepared and ready to go! (You can freeze the egg whites for later use.) Sauce: To the egg yolks, add the lemon juice, vinegar mixture, salt & pepper. Blend for about 5 seconds. Butter: Melt or microwave the butter until it is just becoming foamy. You don't want the butter to be boiling hot, or it could "cook" the eggs. Wait until the butter is very warm... ...with the blender running on medium- high speed, slowly begin to drizzle the very warm butter. Then, turn on the blender to high speed for about 1 minute. Turn off the blender, and check the thickness of the sauce. Serve immediately. Because I have a Vitamix, I let the blender run on turbo super-high speed, which actually helps to really heat the sauce. My sauce turned out really thick and creamy. If you need to keep the sauce warm, place it in the bowl/pot of very warm water (not boiling) and carefully cover the top of the blender with a thick towel. Do not microwave to reheat, as it can make the whole sauce fall apart. Assembly: Place the steak on a warm place. Top with asparagus and then the crab. Top with Béarnaise sauce. So, where's the recipe for the Duchess potatoes? Go to this link of Key Ingredient: http://www.keyingredient.com/recipes/907065048/duchess-potatoes/

STEAK OSCAR WITH KING CRAB, HOLLANDAISE SAUCE AND SAUTEED ASPARAGUS

Steps:

• Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
• Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
• Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
• Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
• Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
• Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
• Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
• To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.

HEREFORD HOUSE STEAK OSCAR

Steps:

• Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.
• In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side.
• Cook crab cake until hot all the way through. Keep warm.
• In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm.
• Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
• Garnish with chopped parsley.

STEAK AND ASPARAGUS STIR-FRY

Steps:

• Heat a large wok or skillet over high heat. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
• Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok, along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice with lime wedges for squeezing and peanuts.