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.

Crab and Blue Cheese Steak Topper

Ingredients

• * 2 tablespoons olive oil
• * 1 lb crabmeat (lump is best)
• * 1 teaspoon minced garlic
• * 1 teaspoon chopped onion
• * 5 1/4 ounces boursin cheese
• * 1 cup half-and-half cream
• * 2 tablespoons parmesan cheese
• * 1/4 cup blue cheese, crumbles
• * pepper

Directions


Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

Add crabmeat and cook for approx another minute (until heated through).

Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

Add the parmesan cheese and bleu cheese. It will thicken nicely.

Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

Asparagus Steak Oscar Recipe

Ingredients:

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

Directions:

Prepare bearnaise sauce according to package directions. Meanwhile, 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.

In a large skillet, saute crab and garlic in butter for 3-4 minutes or until heated through. 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.