Steak Oscar Recipe: The Ultimate Guide

Ingredients

• 2 (7 ounce) beef tenderloin steaks
• salt and ground black pepper to taste
• 0.25 cup butter
• 1 (6 ounce) can crab, drained
• 1 pound asparagus, tough ends snapped
• 1 packet dry Bearnaise sauce mix (such as Knorr®)
• 1 cup whole milk
• 0.5 cup butter

Instructions

1. Prepare all the necessary ingredients.
2. Preheat your oven's broiler with the rack positioned 6 inches from the heating element. Season the beef filets generously with salt and freshly ground black pepper.
3. Melt 1/4 cup butter in a saucepan over low heat. Gently incorporate the crab meat and simmer while the beef filets are broiling to perfection.
4. Broil the steaks to your preferred level of doneness. For a medium finish (slightly pink center), broil for 10-12 minutes on one side, then flip and broil for an additional 6 minutes. Allow the steaks to rest before serving.
5. Insert a steamer basket into a skillet and add water, ensuring it remains just below the steamer's base. Cover the skillet and bring the water to a rapid boil over high heat. Add the asparagus, cover again, and steam until tender-crisp, approximately 2-6 minutes, depending on the asparagus spears' thickness.
6. In a saucepan, whisk together the Bearnaise sauce mix and milk. Add 1/2 cup of butter and bring the sauce to a boil over medium heat, whisking continuously. Reduce the heat to a gentle simmer and continue whisking until the sauce thickens to your desired consistency, about 1 minute.
7. To assemble this masterpiece, place the broiled steak filets on plates and top each with the simmered crab meat, followed by half of the steamed asparagus. Generously spoon Bearnaise sauce over the asparagus and serve immediately.

Nutrition

• Calories: 1289 kcal
• Fat Content: 97 g
• Fiber Content: 5 g
• Sugar Content: 10 g
• Sodium Content: 1355 mg
• Protein Content: 83 g
• Cholesterol Content: 436 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 55 g
• Unsaturated Fat Content: 0 g