By Food*Dude

Have you met Oscar? You know, Steak Oscar. If the two of you haven't met yet, you'd better sit down for this.
Presenting the best steak preparation ever invented:

Filet mignon + crab meat + asparagus

...all topped with a rich Béarnaise sauce.

Sound good? Yeah, me too. If God eats steak, this is the one he's eating!

Photo by karenury

Shawnda over at The Brewer and the Baker had great results with her Steak Oscar preparation:

Shawnda has a post full of gorgeous photos along with a great recipe for making Steak Oscar from scratch over at her blog.

Photo courtesy of: Confections of a Foodie Bride

Béarnaise Sauce–The Sublime

Certainly the most difficult part of this dish is making the sauce. Béarnaise sauce involves the whipping of butter into egg yolks over a barely simmering water bath. Virtually identical to the lovely hollandaise sauce, Béarnaise sauce omits the lemon that flavors hollandaise, and replaces it with minced fresh tarragon and vinegar. With proper instruction, you too can master these lovely emulsion sauces.

Luckily, your success is virtually guaranteed with one of the Great British Chefs showing you how to make a proper Béarnaise:

Stairway to Heaven

It's hard to improve upon perfection, but let's try with a few cooking tips, shall we?

Asparagus is good, but do you know what is even better? Roasted or grilled asparagus.

To do this, just gently toss the asparagus spears with olive oil and a little salt and pepper, then cook until just tender. If you are grilling your steaks, the asparagus can grill right beside them, and should be done in 4-7 minutes (depending on the heat of your grill). To roast, cook them in a 425 degree F oven on a foil-lined baking sheet until tender, about 10 minutes.

Speaking of the steak, show it a little love too! Rub it with your favorite steak seasoning, fresh garlic, or seasoned salt before cooking.

Some people like a nice, thick filet mignon steak, and who can blame them! But those in the know usually go for tournedos of beef, which are simply beef tenderloin cut into thick slices about 3/4- to 1-inch thick. What's the difference, you ask? Tournedos are nice in that they cook faster than a thick piece of filet, but the main reason is that you have more surface area for your seasoning, and more area to brown on the grill. This equates to extra flavor in every bite.

Michelangelo (so Jealous)

With so many heavenly flavors going on, the only way you can possibly make this better is with great presentation. Justin Irish, aka goldenstateofmind19 on Instagram, has the presentation down pat.

Look what all a sprig of fresh tarragon and a sprinkle of paprika can do.

No crab or not a fan of crab? Shrimp are good too.

The Reckoning

If all of this sounds sublime, but maybe a little bit more work than you were hoping for, all is NOT lost. Try the runner-up, Lobster Colorado. This one is simply filet mignon wrapped in bacon, then topped with buttered lobster, and finished with a quick brown butter sauce.

See? Easy!

Lobster Colorado

Photo by abapplez

Oh, what the heck, a little Béarnaise wouldn't hurt on this either!

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