Hereford House Steak Oscar Recipes

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.

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.

HEREFORD HOUSE WHISKEY STEAK

Steps:

• Preheat the oven to 250 degrees F.
• Heat oil in a large skillet over high heat. Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior. If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.
• In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds. Reduce by half over high heat. Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove from the heat and add butter, mixing well to incorporate. Season with salt, to taste. Ladle the sauce over the steak, and serve.
• Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks. Simply skip the first step of searing the steaks in the pan.

ZZ STEAK SOUP A.K.A. HEREFORD HOUSE RECIPE - (3.9/5)

Steps:

• Place the butter in a stockpot and add the onions. Cook until onions begin to caramelize or start to brown. Add the flour and mix well. This will make a roux. Cook this while mixing for 2-3 minutes. Turn the heat down to medium. Add the cooked hamburger meat, uncooked potatoes, water, beef base, kitchen bouquet and seasoned salt. Cook for 20 minutes. Stir occasionally. Turn heat to high and let the soup come to a boil. Add the garlic powder. Continue to cook on high and continue stirring. The soup should start to thicken as it boils. If becomes too thick add a little water to it then adjust the seasonings. Once to the desired thickness and taste add the mixed vegetables to the soup. Turn heat to low and let the vegetables cook for 15 minutes. Remove the soup from the heat. Ad the cut steak to the soup and serve immediately. May refrigerate for up to 4-5 days. Enjoy