| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 egg yolks
- Juice of 2 lemons
- 2 sticks butter, melted and slightly cooled
- Dash of kosher salt
- Cayenne pepper, as needed
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- Kosher salt and freshly ground black pepper
- Four 2-inch-thick beef filet steaks (about 10 ounces each)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 bunch medium-sized asparagus, ends trimmed if woody
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1249 |
| Total Fat | 104 g |
| Saturated Fat | 52 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 71 g |
| Cholesterol | 560 mg |
| Sodium | 1213 mg |
Reviews
Steak Oscar is made with Bearnaise sauce, not Hollandaise. You make a “Tarragon reduction” with tarragon, crushed peppercorns, and red wine vinegar. Then whisk your egg yolks with water. Whisk with air, not water. Remember, you are making an “Emulsification”. Melt your butter to the point that you are getting rid of the milk solids. When whipping your egg yolk mixture, add butter a little at a time. After it thickens over the double boiler, then add your tarragon mixture. Serve over steak, veal, or your favorite choice of meat. Garnish with poached asparagus and jumbo lump crab meat.
The hollandaise sauce was god awful why so much lemon?
My husband said it was the best meal I ever made. I reverse sear the steak..judt my preference. And I will cut down on salt next time …but rave reviews!!
My daughter and son made this tonight for Fathers Day. It turned out great!
Thanks Ree! Made this for our Anniversary and it was a hit with my husband. I switched the shrimp with lobster!
Thanks Ree, I am making this today for my husband for fathers day.
WHY IS THERE NO PICTURE? I looked everywhere?
Man alive, perfect recipe! The timing of each element cooks so well together, the hollandaise is incredible, and the clean up was a breeze. Definitely a must make again!
Absolutely fantastic! I followed recipe just added more cayenne to kick it up a notch…simply divine. Recipe super easy to follow, a must try. Thanks for sharing!
You know, I wouldn’t be surprised if Ree said that she had died, gone to heaven, sampled the food and then came back to life and started to share those celestial recipes. This is a full on home run! I made it for my father in law and I dare say I am now his favorite daughter in law! DIVINE!