Friday, March 1, 2019

Steak Oscar for Two





This dish right here is truly one of my specialties. I love making this dish. If it’s for Jacks Birthday, Valentine’s Day, or just because we want something fancy. Usually I just do the Filet with shrimp or lobster and topped with holandaise and asparagus, but this Valentine’s Day I decided to elevate my recipe a little more and try something new and this is what I came up with. I hope you all enjoy and if you have someone special, try it! 


Steak Oscar for Two

 

Ingredients:

 

For the Steak:

2 Filet Mignon Steaks

1 tbs. Himalayan Salt

3 tbs. fresh cracked black pepper

2 tbs. avocado oil

 

For the Hollandaise:

2 egg yolks

1 stick butter

Juice of 1 lemon

Salt and pepper to taste

Dash of fresh tarragon minced

 

For the Crab Cakes:

1 Dungeness crab shelled, and cartilage removed

1 tbs. fresh lemon juice

1 egg

1 tsp. himilayan salt

1 ½ tsp. cracked black pepper

1 tbs. fresh parsley, finely minced

½ cup fresh grated parmesan cheese

½ tsp. Old Bay Seasoning

1 tsp. avocado oil

 

For the Shrimp:

4 Extra Large Shrimp, peeled, deveined, with tails attatched

1 tsp. Himilayan Salt

1 ½ tsp. black pepper

1 tsp. smoked paprika

1 tsp avocado oil

 

For Asparagus:

1 lb. fresh asparagus

¼ cup unsalted butter

Salt and pepper to taste

 

Directions:

First things first, preheat oven to 500 with a large cast-iron skillet in the oven. Trust me on this one… Your filet will cook to a perfect Medium Rare every time!!! Trust me on this one!!!! This Alton Brown method is full proof!!!! I never do steak any other way!  While your pan is pre-heating in the oven, you’re going to prep the rest of your ingredients. As well as preheating the oven, you’re going to preheat a small saucepan and fill it halfway with water and turn on medium heat because you want the water boiling by the time it’s time to whip together that beautiful hollandaise sauce. 

 

First, the crab cakes. The crabcakes are so simple. In a small bowl (I usually just crack the crab meat into one bowl and then I do a quick once over with my hands and make sure I didn’t miss any pieces of shell or cartilage cause let’s face it, no one wants to sink their teeth into a hard piece of shell). In the same bowl, add your egg, parmesan, lemon, salt, pepper, and parsley, now gently mix the ingredients together with a fork until the egg and parmesan have blended together well. If your crab mixture seems too wet, add another ¼ cup of parmesan cheese. Scoop two heaping spoonfuls of the crab mixture into your hand and gently form a patty in between your two hands…. Next we’re going to cook this craby goodness….. In a skillet over medium heat, heat the avocado oil and place each crab cake until golden brown on each side, about 5 minutes each.  Set crab cakes aside.

 

Next is the shrimp. In the same pan you cooked the crab cakes in, if you need more oil, add the additional avocado oil, if not, go ahead and omit. Crank that heat up to medium high heat. Lightly toss the shrimp with the paprika, salt and pepper in a small bowl. Grill shrimp on both sides until browned on both sides, about 3 minutes on both sides. 

 

Your next step is that glorious meat. Freshly crack the salt and pepper directly onto a wood cutting board and gently roll the meat on all sides into the seasonings so your meat picks up the seasonings on all sides. Do this with both pieces of Filet Mignon. Let it sit for 10 minutes so it can soak in those seasonings. While the meat is soaking in those seasonings, carefully remove your large cast-iron out of the oven and you’re going to put it on the stove and turn the stove on HIGH heat. You want the pan to be at 500 degree heat on the stove as well. Lightly oil your pan with avocado oil and place the filet’s directly into the pan. Do not walk away. You’re going to want to time this closely 1 minute and 30 seconds on the first side. Flip that meat and cook for another 1 minute and 30 seconds on the other side. Flip again. Place in the oven. Time for 45 seconds and flip your meat one more time and time for 45 seconds. Remove your meat from oven and remove from pan to rest for 10 minutes on a plate or cutting board.

 

While your meat is resting you’re going to cook your asparagus and hollandaise. In a large skillet, melt butter and place your asparagus in pan over medium high heat. The asparagus should take just about as long as the hollandaise takes to whip up.

 

Last but not least, the buttery richness of that beautiful hollandaise. This is where you get an arm workout while you’re cooking. In a metal bowl, place your two egg yolks Next, using a whisk, you’re going to whip those eggs for 30 seconds above the pan with the water, 30 seconds off the pan, 30 seconds above, 30 seconds off. You will see your eggs will start to turn a rich golden yellow color and start to thicken. This is when you add a little bit of the butter and continue to whip 30 seconds on and 30 seconds off, add more butter and continue the 30 seconds on/off method until you’ve added all of the butter, then finish off with the lemon, salt, pepper, and fresh tarragon. 

 

For the assembly, place the filet on the plate first.  Place 5 asparagus spears to the left of the filet. Next drizzle the hollandaise over the filet, top with crab cake, finish by criss-crossing the shrimp on top of the hollandaise and I lightly stuck a piece of parsley in between the two pieces of shrimp for garnish. Next, served to your loved ones and watch them enjoy this lovely meal. 




1 comment:

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