Name: Pioneer Woman's Steak Oscar
Yield: 0
Ingredients: 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: http://www.foodnetwork.com/recipes/ree-drummond/steak-oscar.print.html?oc=linkback

Pioneer Woman's Steak Oscar

Ingredients

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: http://www.foodnetwork.com/recipes/ree-drummond/steak-oscar.print.html?oc=linkback

Instructions

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.