This exquisite Steak Oscar entree is a rich slice of steak crowned with dill-flecked crab cakes and roasted shrimp.
Steak Oscar
2017-02-02 16:30:54
Makes 8 to 10 servings
Ingredients
- 1 (5 1/2-pound) whole beef tenderloin, trimmed and cut into 2-inch-thick fillets
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup butter
- 2 shallots, thinly sliced
- 6 cloves garlic, peeled and halved
- Blender Hollandaise Sauce (recipe follows)
- Lemon-Dill Crab Cakes (recipe follows)
- Roasted Shrimp (recipe follows)
- Garnish: fresh dill
Instructions
- Let steaks stand at room temperature for 30 minutes; sprinkle with salt and pepper.
- Preheat oven to 425°.
- Heat a large cast-iron skillet over medium heat. Add butter, and heat until melted. Add shallots and garlic; cook, stirring occasionally, until tender and browned, about 5 minutes. Remove shallots and garlic from skillet; set aside.
- Add steaks to skillet, being careful not to overcrowd pan. Cook for 5 minutes without moving. Turn steaks over, and return shallots and garlic to pan. Place skillet in oven.
- Bake until a meat thermometer inserted in center of steak registers 125° (or to desired degree of doneness), about 5 minutes. Let stand for 10 minutes.
- Arrange steaks on serving plates. Top with desired amount of Blender Hollandaise Sauce, Lemon-Dill Crab Cakes, and Roasted Shrimp. Garnish with dill, if desired.
Southern Lady Magazine https://www.southernladymagazine.com/
Blender Hollandaise Sauce
2017-02-02 16:31:25
Makes about 1 cup
Ingredients
- 3/4 cup butter
- 2 egg yolks, room temperature
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh tarragon
Instructions
- In a small saucepan, melt butter over low heat until it starts to sizzle.
- In the container of a blender, place egg yolks; process until slightly thickened, 10 to 15 seconds. With processor running, gradually pour lemon juice through food chute, and process until smooth.
- With processor running, slowly pour hot butter through food chute. (Mixture will immediately be creamy and thickened.) Add tarragon, and process 5 seconds more. Use immediately.
Southern Lady Magazine https://www.southernladymagazine.com/
Lemon-Dill Crab Cakes
2017-02-02 16:32:14
Makes about 10
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, lightly beaten
- 2 teaspoons minced fresh dill
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 25 saltine crackers, crushed
- 1 pound jumbo lump crabmeat, picked free of shell
- 3 tablespoons butter, divided
- 3 tablespoons olive oil, divided
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, stir together mayonnaise, mustard, egg, dill, zest, salt, and pepper until smooth. Add crushed crackers, stirring until combined. Gently fold in crabmeat, stirring just until combined. Shape mixture into 3-inch patties, and place on prepared pan. Cover and refrigerate for at least 30 minutes or up to 2 days.
- In a large nonstick skillet, melt 1 tablespoon butter and 1 tablespoon olive oil. Add one-third of crab cakes; cook until golden brown, 3 to 4 minutes per side. Repeat procedure with remaining butter, oil, and crab cakes. Serve immediately.
Southern Lady Magazine https://www.southernladymagazine.com/
Roasted Shrimp
2017-02-02 16:32:40
Makes about 10 servings
Ingredients
- 20 large fresh shrimp, peeled and deveined (tails left on)
- 2 teaspoons Creole seasoning
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- Toss together shrimp, Creole seasoning, melted butter, and oil on prepared pan. Arrange in a single layer.
- Bake until shrimp are pink and firm, about 8 minutes.
Southern Lady Magazine https://www.southernladymagazine.com/
Lemon-Roasted Asparagus
2017-02-02 16:34:14
Makes about 10 servings
Ingredients
- 2 (1-pound) bunches fresh asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- Toss together asparagus, oil, salt, and pepper on prepared pan.
- Bake until asparagus is browned and tender, about 8 minutes. Toss with lemon zest and juice.
Notes
- Cook crab cakes while steaks are cooking. Roast shrimp and asparagus while steaks are resting.
Southern Lady Magazine https://www.southernladymagazine.com/
Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017 issue.
