Jeff shows his employees how to make pepper-crusted steak topped with crab meat and Hollandaise sauce, with a side of fresh asparagus!
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Steak Oscar with Stone Crab and Breezy Béarnaise Sauce
DISH THANKS TO JEFF MAURO
Level: Easy
Overall: 50 minutes
Active: 45 min
Yield: 4 portions

Active ingredients

4 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, difficult ends cut
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells disposed of
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish

Breezy Béarnaise Sauce:

1 1/2 sticks (12 tablespoons) saltless butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons gewurztraminer vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional

Instructions

Preheat the oven to 250 degrees F.

Location the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook up until the temperature signs up 115 to 120 degrees F, 20 to 25 minutes.

Heat the canola oil in a big skillet over medium-high heat. Burn the steak, 2 to 3 minutes per side. Eliminate from the frying pan and set aside to rest.

Pre-heat a grill pan over medium-high heat.

Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook till the asparagus is tender however still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2- inch pieces. Toss with the lemon enthusiasm and juice and kosher salt and pepper to taste.

To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.

Breezy Béarnaise Sauce:

Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. When fully melted, keep warm and let steep for 5 minutes. Dispose of the tarragon sprigs.

Location the gewurztraminer vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the leading hole up until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and change the seasoning with more lemon juice and kosher salt to taste if required.

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Jeff's Steak Oscar with Asparagus|Worst Cooks in America|Food Network