Steak Oscar Big Bill Style Recipes

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

STEAK OSCAR (FOR 2)

Steps:

• Salt and pepper raw steaks before grilling. Broil 10 - 12 minutes on one side, then 8 - 9 minutes on other side.
• Simmer 1/2 stick butter with crabmeat on low heat until warm.
• Prepare Knorr's Bernaise sauce with one whole stick of butter and using whole milk only, by following directions on package.
• Put asparagus and some water into microwave for 2 - 2 1/2 minutes.
• To serve: Crabmeat over steak. Asparagus over crabmeat. Cover with Bernaise sauce.

STEAK OSCAR

Steps:

• Preheat the oven to 450 degrees F.
• For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. 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.

"STEAK OSCAR" BIG BILL STYLE

Steps:

• About 1 hour before ready to Grill, lay your filet's out on the counter to knock off the chill. Salt & Pepper both sides before going to your preheated Grill (500-600*) sear temp. 5 minutes with lid closed, turn and 4 minutes with lid closed.
• While the steaks are grilling heat 1/2 stick of butter in a sauce pan and warm your Jumbo lump Crab over low heat, Heat a skillet with a little EVOO and saute your asparagus tips until they are a bright shade of green and turn off heat. Remove your steaks and allow them to rest while you prepare the Bernaise, Heat 1 cup of milk whisking in the sauce mix and adding 1/2 stick butter bring to just a boil turn off heat and continue whisking until sauce thickens.
• Place your Filet Mignon center plate, top with warmed Jumbo Lump Crab, layer with your fresh asparagus then top with your amazing Bernaise Sauce. 5 STAR quality and taste in the comfort of your own kitchen!!!! ENJOY---