Steak Oscar with stone crab and quick Béarnaise sauce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The Oscar steak is a refined example of surf-and-turf, where succulent beef steak is harmoniously paired with natural crab meat under a rich Béarnaise sauce with hints of tarragon. Served with grilled asparagus.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Surf and Turf
- 4 filet mignon steaks, 7 cm thick.
- 2 tbsp. l. rapeseed oil (canola)
- 1 bunch of asparagus
- 1 tbsp. l. olive oil
- Zest and juice of 1 lemon
- 8 stone crab claws, remove meat
- Quick Béarnaise sauce
- Sea salt
Quick Béarnaise sauce
- 165 g unsalted butter
- 1 tbsp. chopped shallots
- 3 fresh sprigs of tarragon
- 2 tablespoons white wine vinegar
- 1 tbsp lemon sauce + more to taste
- 1 teaspoon Dijon mustard
- 3 large egg yolks
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Cooking the dish according to the recipe:
- Preheat oven to 120°C.
- Place the steaks on a rack set on a baking sheet and sprinkle generously with coarse salt and black pepper. Place in the oven and roast until the internal temperature reaches 115–122°F (46–50°C), 20–25 minutes.
- Heat oil in a large skillet over medium heat. Fry the steak for 2-3 minutes on each side. Remove from the pan and set aside to rest.
- Heat a grill pan over medium heat.
- Toss the asparagus with garlic, coarse salt, and pepper to taste. Place on the grill and grill for 7-8 minutes. Flip and grill until the asparagus is tender but still crisp, another 2-3 minutes. Remove from the grill and slice diagonally into 1-1/2-inch pieces. Toss with lemon zest and juice, coarse salt, and black pepper to taste.
- To serve, transfer the steak to a plate and top with the crab meat. Drizzle with a quick béarnaise sauce. Serve with lemon-spiked asparagus. Sprinkle with flaky sea salt.
Quick Béarnaise sauce
In a small saucepan over medium heat, slowly melt the butter with the shallot and 2 sprigs of tarragon. Once the butter is completely melted, keep it warm and let it steep for 5 minutes. Remove the tarragon sprigs.
Combine the white wine vinegar, lemon juice, Dijon mustard, and egg yolks in a blender and blend until smooth, about 10 seconds. With the blender running, slowly pour in the warm melted butter and blend until the sauce thickens, 30 seconds to 1 minute. Add the chopped remaining tarragon leaves and, if needed, add more lemon juice and coarse salt to taste.
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