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Pioneer Woman’s Steak Oscar

Pioneer Woman's Steak Oscar


Pioneer Woman's Steak Oscar

Print Recipe


  • Ingredients
  • Tarragon Hollandaise:
  • 3 egg yolks
  • Juice of 2 lemons
  • 2 sticks butter melted and slightly cooled
  • Dash of kosher salt
  • Cayenne pepper as needed
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
  • Steak:
  • Kosher salt and freshly ground black pepper
  • Four 2-inch-thick beef filet steaks about 10 ounces each
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Roasted Asparagus:
  • 1 bunch medium-sized asparagus ends trimmed if woody
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • Shrimp:
  • 2 tablespoons butter
  • 8 ounces jumbo 16- to 20-count shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • Chopped fresh parsley for garnish
  • Read more at:


  • Preheat the oven to 450 degrees F.
  • For the tarragon hollandaise: Add the egg yolks to a medium saucepan and add the lemon juice and heat on medium for several minutes until warm. Slowly drizzle in the melted butter. Add in a little salt and cayenne and stir it again until combined. Add the chopped tarragon and mix. 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.

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Rhiannon After

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