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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, Cindy Dorsett of Lubbock, Texas brings us her elegant meal. She writes, âSteak Oscar is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around.â Ingredients:
1 envelope bearnaise sauce |
1 pound fresh asparagus, trimmed |
1/4 pound fresh crabmeat |
2 tablespoons butter |
1/2 teaspoon minced garlic |
1 tablespoon lemon juice |
4 beef tenderloin steaks (1 inch thick and 3 ounces each) |
1/8 teaspoon paprika |
Directions:
1. Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
2. In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm.
3. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika. Yield: 4 servings.
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