Steak Oscar with King Crab, Hollandaise Sauce, and Sauteed Asparagus
- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 1106 | Total Fat 96 g | Saturated Fat 44 g | Carbohydrates 7 g | Dietary Fiber 2 g | Sugar 3 g | Protein 55 g | Cholesterol 396 mg | Sodium 1007 mg
- Total Time: 1 hour (including resting)
- Active Cooking Time: 40 minutes
- Four center-cut filet mignon steaks, 1.5 inches thick
- Kosher salt
- 1 cup clarified unsalted butter
- 2 tablespoons white wine vinegar
- 6 crushed black peppercorns
- 3 sprigs thyme
- 1 bay leaf
- 1 shallot, finely chopped
- 2 large egg yolks
- Juice of half a lemon
- 5 tablespoons extra-virgin olive oil
- Meat from 2 king crab legs, diced into 1-inch pieces
- 1 bunch asparagus, trimmed of tough ends
- 1/2 small bunch chives, thinly sliced
Instructions
- Generously season the steaks with kosher salt and let them rest at room temperature for 20 minutes to ensure juicy, perfect results.
- Gently melt the clarified butter over low heat. In a small skillet, simmer white wine vinegar, crushed peppercorns, thyme sprigs, bay leaf, one-third of the shallots, and 2 tablespoons water until reduced, about 5 minutes. Cool with 3-4 ice cubes.
- Strain the mixture into a heatproof bowl over simmering water (double boiler). Whisk in egg yolks and lemon juice until frothy and pale. Whisk vigorously while slowly drizzling in melted butter until thick and spoon-coating. Adjust with salt, water if needed, or ice if too hot. Keep warm.
- Heat 3 tablespoons olive oil in a large skillet until shimmering. Sear steaks 5-7 minutes per side to a golden crust and 135F internal for medium-rare. Rest them to lock in flavors.
- Deglaze pan with water, add one-third shallots and salt, then warm diced crab meat 1-2 minutesdelicate and succulent.
- In the reserved boiling water (salted like seawater), blanch asparagus 2-3 minutes until crisp-tender. Shock in salted ice bath.
- Saut remaining shallots in 2 tablespoons olive oil until translucent, then warm asparagus briefly. Season to taste.
- Plate steaks topped with crab, lavish with velvety hollandaise, sprinkle chives, and serve asparagus alongside. Indulge in this surf-and-turf masterpiece!
Note: Consuming raw or undercooked eggs, shellfish, or meat may increase the risk of foodborne illness.
