Steak Oscar with King Crab, Hollandaise Sauce, and Sauteed Asparagus Recipe

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

1. Generously season the steaks with kosher salt and let them rest at room temperature for 20 minutes to ensure juicy, perfect results.
2. 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.
3. 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.
4. 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.
5. Deglaze pan with water, add one-third shallots and salt, then warm diced crab meat 1-2 minutesdelicate and succulent.
6. In the reserved boiling water (salted like seawater), blanch asparagus 2-3 minutes until crisp-tender. Shock in salted ice bath.
7. Saut remaining shallots in 2 tablespoons olive oil until translucent, then warm asparagus briefly. Season to taste.
8. 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.