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.
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