Anne Burrell’s Steak Oscar with Sauteed Asparagus | Worst Cooks in America | Food Network

Anne reveals her employees how to make a traditional Steak Oscar with crab, Hollandaise sauce and a side of asparagus!
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Chef Anne Burrell and co-host Jeff Mauro welcome a fresh batch of star hires to culinary bootcamp, hoping to take these '90s stars from culinary duds to all that and a bag of chips in the kitchen area.

Invite to , where discovering to prepare is as basic as clicking play! Grab your apron and prepare yourself to get cookin' with a few of the best chefs around the world. We'll give you a behind-the-scenes take a look at our best programs, take you inside our favorite dining establishment and be your resource in the kitchen area to ensure every meal is a 10/10!

Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus
COURTESY OF ANNE BURRELL
Level: Easy
Overall: 1 hr (includes resting time).
Active: 40 min.
Yield: 4 portions.

Ingredients.

Four 1.5-inch center-cut filet mignon steaks.
Kosher salt.
1 cup clarified saltless butter.
2 tablespoons white wine vinegar.
6 black peppercorns, crushed.
3 sprigs thyme.
1 bay leaf.
1 shallot, finely diced.
2 large egg yolks.
1/2 lemon, juiced.
5 tablespoons extra-virgin olive oil.
2 king crab legs, meat eliminated and diced into 1-inch pieces.
1 lot asparagus, difficult ends trimmed.
1/2 little bunch chives, very finely sliced.

Directions.

Season the steaks liberally with salt and reserved to rest at space temperature level for 20 minutes.

Melt the clarified butter in a small saucepan over low heat. To a little saute pan, include the gewurztraminer vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and up until the liquid has primarily minimized, about 5 minutes. Switch off the heat, then include 3 to 4 ice and swirl the pan to fully melt the ice and cool off the mix.

Bring a small pot of water to a boil. Strain the shallot mix into a big, heatproof bowl. Include the egg yolks and lemon juice and blend till the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to develop a double boiler, making certain the bottom of the bowl is not touching the water. Decrease the heat to low. Blend the eggs vigorously up until frothy, fluffy and beginning to thicken slightly. Very slowly, a drop at a time, include the clarified butter while continuing to whisk, till the sauce is thickened however still streams; it must coat the back of a spoon. If the bowl gets too hot or the eggs look like they remain in danger of rushing, immediately manage the bowl from the heat and include an ice cube to cool it down, then go back to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Eliminate the bowl from the water however reserve the pot of water to blanch the asparagus later.

Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil till the oil sparkles. Include the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then scorch till the internal temperature level reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and enable it to rest.

Discard the majority of the excess olive oil from the pan, then go back to medium heat. Include another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan up until just warmed through, 1 to 2 minutes.

Season the reserved boiling water generously with salt. It needs to be as salted as the sea. Prepare an ice bath and season generously with salt. Include the asparagus to the boiling water and till intense green and tender however still somewhat crisp, 2 to 3 minutes. Right away plunge the asparagus into the ice bath and set aside.

Heat a medium saute pan and add the staying 2 tablespoons olive oil and remaining shallots. Saute till translucent, 2 to 3 minutes. Add the asparagus and toss till warmed through. Season with salt to taste.

To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.

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Anne Burrell's Steak Oscar with Sauteed Asparagus||Food Network.

Anne Burrell's Steak Oscar with Sauteed Asparagus | Worst Cooks in America | Food Network

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About the Author: Yvette Cook

13 Comments

  1. To bad 2 king crab legs are like 100 bucks and I can’t afford to make this. Thanks joe

  2. At my job as a Chef at Crackr Berral I smell each food item before giving it to a waitres. I sniff as hard as possible so I can smell your food before you eat it. Sometimes my nose touches your food if I get to close. You are eating food that has been sniffed by me hard

  3. She instructs so cleanly and it’s helpful even for me who cooks everyday and have been cooking all my life. Great video. ♥️

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