Sometimes a steak needs a little crabmeat, asparagus, and Béarnaise sauce to dress it up for Christmas. Christmas dinner deserves to be special, and this dish is just the ticket. I’ve eaten a lot of steaks in my day, and I don’t think there’s anything better than a filet. Low in fat but almost fork tender, this steak is one of the most healthful cuts of beef.
Steak Oscar allegedly acquired its name from a famous New York epicure. Oscar Tschirky, maitre d’hotel at New York’s Waldorf-Astoria, became known as Oscar of the Waldorf because of his hard-to-pronounce last name. Born in La Chaux-de-Fonds, Switzerland in 1866, Oscar migrated to the United States in 1883, and settled in New York City.
He began working as a busboy in New York, eventually making his way through the ranks to become maitre d’hotel at the Waldorf. Although never a chef, he became quite the epicure with a published cookbook. Some sources speculate that Waldorf Salad and Eggs Benedict are his creations. He also had a hand in popularizing Thousand Island salad dressing.
Christmas is almost here, and I’m making Steak Oscar. The sauce poses the biggest challenge in making this dish, although it’s not terribly difficult. You can find many easy blender recipes with uncooked egg yolks. Raw eggs don’t freak me out, but I know many people have to be careful with eating them uncooked. For this recipe, I cooked the egg yolks very gently in a bowl over simmering water.
The secret to making this sauce is to keep the water barely simmering with small bubbles. Do not let the water come to a full boil. You’ll want to whisk constantly while the yolks are thickening and while the butter is melting. The sauce will keep without breaking for 15 minutes or so, and I recommend regular whisking if making it a few minutes ahead of time.
I’d like to thank you all for visiting Southern Boy Dishes this year. I wish you all the happiest of holidays and a spectacular 2015.
Ingredients
1/3 cup white wine or champagne vinegar
1/3 cup dry white wine
3 tablespoons minced shallots
3 large egg yolks
8 tablespoons unsalted butter, cut into 8 to 10 pieces, plus one tablespoon
1 tablespoon minced fresh tarragon
Kosher salt
Black pepper
6 8-ounce beef tenderloin filets
Extra virgin olive oil
18 asparagus spears, trimmed
8 ounces lump crabmeat
Instructions
1. Preheat oven to 400 degrees.
2. To prepare the sauce, add about 1 inches of water in a small sauce pan and bring to a simmer. In a small skillet, bring vinegar, wine, and shallots to a boil. Reduce to medium heat and cook for 8 to 10 minutes until reduced to about 2 tablespoons. Strain liquid into a heatproof bowl that will fit over the sauce pan.
3. Whisk egg yolks into vinegar mixture and place bowl on the sauce pan over simmering water. Continue whisking for 3 to 4 minutes until mixture begins to thicken. Make sure water is barely simmering and not boiling. When mixture has thickened and appears slightly shiny, begin adding butter one piece at a time, allowing each piece to melt before adding the next.
4. When all butter is incorporated, add tarragon and salt and pepper to taste. If not serving sauce immediately, keep over simmering water, whisking regularly.
5. Season filets with salt and pepper and drizzle with olive oil. Heat a cast iron or non-stick skillet over high heat. Place filets in skillet and sear for 3 to 4 minutes on each side. Transfer skillet to oven. If not using an ovenproof skillet transfer filets to baking pan. Use a meat thermometer and cook to 130 degrees for medium rare or 140 for medium. Remove from oven and cover with aluminum foil and allow to rest for 10 minutes.
6. While filets are resting, steam asparagus until just fork tender. Drizzle with olive oil and season with salt.
7. Melt 1 tablespoon butter in a small skillet. Toss crabmeat in butter just long enough to heat it, being careful to not break it apart.
8. To assemble, place filets on serving plates. Spoon sauce over steak, top with crabmeat, and serve with asparagus.
https://southernboydishes.com/2014/12/23/steak-oscar-2/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Scrumptious! My favorite way to have steak.
Happy Holidays to you too!
Oh my. I made this very dish, last year, for our wedding anniversary (New Year’s Day). Your plating is so much prettier than mine, of course. I splurged and used Alaskan King Crab. One of my very favorite dishes, and you’ve done it justice. Merry Christmas and thanks for a year of great recipes. I’m very proud of your growing success and popularity.
Alaskan King Crab would have put this dish over the top! Thank you so much for the comment, Debby! I really appreciate your support! I hope you and your family have a great holiday!
Oh my, this sounds amazing. Hope you have a great holiday.
Thank you, Kalyn! I hope you have fantastic holidays!
Come to mama!
🙂 Hope your holidays are wonderful, Jocelyn!