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My review
Jessica's Steak Oscar
Jessica E Wilson
"This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!"
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Ingredients
40 m servings 1289 calsOriginal recipe yields 2 servings
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Directions
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- 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.
Footnotes
- Editor's Note
- The nutrition data for this recipe includes the full amount of the Bearnaise sauce. The actual amount of the sauce consumed will vary.
Nutrition Facts
Per Serving: 1289 calories; 97.4 g fat; 21.8 g carbohydrates; 83.2 g protein; 436 mg cholesterol; 1355 mg sodium. Full nutrition
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Reviews
Read all reviews 14Most helpful
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2/27/2011
Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.
6/5/2011
If you must use packaged sauce mix, Wagners is by far the best. Also, try using jumbo lump crab, it makes the world of difference. I added some deep fried spaghetti noodles for a fun garnish. Th...
3/6/2011
OMG, Peter wanted it again for supper the next night....soo good and easy
4/20/2011
Simple, elegant, beautiful and above all else a delicious show stopper! I served this with long grain and wild rice! Thanks for sharing Jessica!
9/25/2011
So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica!
2/20/2012
This was VERY rich, but made a delightful Valentine's supper for my husband & son. They were blown away by how "fancy" it was. I served it with wild rice, and a fresh pear and apple salad.
11/1/2011
I used the blender hollandaise sauce from this web site (with a bouillon cube added) and this came out great! Thank you for the easy recipe.
6/25/2011
Seemed a little bland...had too use lots and lots of salt and pepper