Steak Oscar for 2
Elevate your date night dinner with the luxurious and restaurant-worthy Steak Oscar for 2. This indulgent dish features tender beef tenderloin steaks, perfectly seared to your liking, and crowned with succulent lump crab meat and tender-crisp asparagus spears. Drizzled with a silky, homemade hollandaise sauce, this meal is a celebration of classic flavors and timeless elegance. Ready in under 45 minutes, it combines gourmet appeal with simple, straightforward cooking techniques. Perfect for a romantic evening or an elegant dinner at home, this surf-and-turf masterpiece will leave your taste buds dazzled.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Beef tenderloin steaks
- 4 oz Lump crab meat
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 8 pieces Fresh asparagus spears
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 2 pieces Egg yolks
- 1 tbsp Fresh lemon juice
- 1 pinch Cayenne pepper
- 1 tsp White wine vinegar
- 1 tbsp Water
- 1 tsp Chopped parsley (optional, for garnish)
Instructions
Take the steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Season both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and foamy.
Add the steaks to the skillet and cook for 3-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest under foil.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the asparagus spears for 3-4 minutes, or until tender-crisp. Remove from the skillet and set aside.
In a small saucepan over medium-low heat, melt 2 tablespoons of butter. In a heatproof bowl, whisk together the egg yolks, lemon juice, white wine vinegar, water, and cayenne pepper.
Place the bowl over a double boiler or simmering water (do not let the bowl touch the water). Whisk constantly while slowly drizzling in the melted butter until the hollandaise sauce is smooth and thickened. Keep warm, stirring occasionally.
In the same skillet used for steaks, melt the remaining 1 tablespoon of butter and gently warm the lump crab meat for about 2 minutes. Avoid stirring too much to keep the crab meat intact.
To assemble the dish, place each steak on a plate. Top with 2 oz of warm crab meat and 4 asparagus spears. Spoon the hollandaise sauce generously over the top.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.0 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
