Asparagus Steak Oscar

Bearnaise Sauce (simple recipe without using packaged sauce):

Ingredients

• 1/4 cup chopped fresh tarragon leaves
• 2 shallots, minced
• 1/4 cup champagne vinegar
• 1/4 cup dry white wine
• 3 egg yolks
• 1 stick butter, melted, clarified
• Salt and pepper

Directions:

Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Steak Oscar

Ingredients:

• 1 pound fresh asparagus, trimmed
• 1/4 pound fresh crabmeat
• 2 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 4 beef tenderloin steaks (1 inch thick and 3 ounces each)
• 1/8 teaspoon paprika

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. Alternative: you can grill the asparagus with olive oil, salt, pepper or bake them in the oven until crisp. I prefer the oven.

In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.