Side dish - Oscar style steak crab oscar recipes

Author: Shantel Finley  

Sabrina Baksh/ Get Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus Recipe from Food Network Homemade, pillowy bites of potato gnocchi sautéed in butter to a perfect golden brown. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around.

Crab Oscar Topping for Steaks

Crab Oscar Topping for Steaks
Sure, a properly grilled rib-eye steak or filet mignon is great on its own. This crab oscar steak topping, however, will just blow your mind. It's perfect for special occasions like anniversaries and Valentine's Day. What an impressive presentation it makes, and it's delicious too!Photo by: Sabrina Baksh/
Provided by: Derrick Riches
Total time: 28 minutes
Cook time: 8 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American BBQ,Fusion
Number of ingredients: 12
  • 1 pound lump crab meat ((white))
  • 1 medium shallot (finely chopped)
  • 1 large celery stalk (finely chopped (omit if preferred))
  • 2 tablespoons lemon juice (fresh)
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons mayonnaise
  • 2 1/2 tablespoons creme fraiche ((or regular sour cream))
  • 1-2 cloves garlic (minced)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot sauce ((Tobasco sauce))
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Calories: 240 kcal
  • Carbohydrate: 2 g
  • Protein: 21 g
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Cholesterol: 74 mg
  • Sodium: 1193 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Combine mayonnaise, sour cream, and Dijon mustard in a bowl. Set aside or in the fridge to add later.
  2. In a medium skillet, melt butter. Add chopped shallots and celery and cook for 2-3 minutes over medium to medium-low heat. Add garlic, cook for another 30 seconds. Add crab, lemon juice, salt, black pepper, hot sauce and stir around until crab becomes good and warm; about 2 minutes.
  3. Remove from heat and place mixture into a bowl. Add mayonnaise mixture and stir through. Serve immediately on top of freshly grilled steaks.
  4. Store leftovers in the refrigerator for 2-3 days after preparation.
Notes: Oscar Style Steak (Crab Oscar Filet Mignon), If you like your steak well done, cook for longer. Remove the steaks and place onto prepared baking dish. Top each …

Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus

Get Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus Recipe from Food Network
Provided by: Anne Burrell
Total time: 60 minutes
Cook time: 40 minutes
Yields: 4 servings
Number of ingredients: 14
  • Four 1.5-inch center-cut filet mignon steaks
  • Kosher salt
  • 1 cup clarified unsalted 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 removed and diced into 1-inch pieces
  • 1 bunch asparagus, tough ends trimmed
  • 1/2 small bunch chives, thinly sliced
How to cook:
  1. Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
  2. Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
  3. Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they’re in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
  4. Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
  5. Discard most of the excess olive oil from the pan, then return to medium heat. Add 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 until just warmed through, 1 to 2 minutes.
  6. Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
  7. Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
  8. To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.
Notes: Oscar-style: The Steak of Kings, What is Oscar-style steak? It seems King Oscar had rather a taste for a perfect cut of veal, topped with crab meat, butter sauce, and two white spears …

Brown Butter Chive Gnocchi with Sautéed Asparagus

Brown Butter Chive Gnocchi with Sautéed Asparagus
Homemade, pillowy bites of potato gnocchi sautéed in butter to a perfect golden brown.
Provided by: Chef David Rose
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 15
  • ½ lb. jumbo asparagus (about 1 bunch, blanched in salted boiling water)
  • 2 garlic cloves (minced)
  • 2 T. shallots (minced)
  • 3 T. olive oil
  • Salt and freshly ground pepper
  • 2 medium russet potatoes
  • 1 ½ cups all-purpose flour (plus extra for dusting cutting board)
  • ½ cup whole milk ricotta
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • 1 t. kosher salt
  • ½ t. freshly ground black pepper
  • 2 T. minced chives
  • 2 T. olive oil
  • 4 T. unsalted butter
How to cook:
  1. Sautéed Asparagus
  2. Cut asparagus stalks into quarters. Heat a large pan to medium-high heat and add olive oil.
  3. Add garlic and shallots to pan and lightly sauté, about 20 seconds, or until fragrant.
  4. Add asparagus to pan and sauté about 2 minutes until lightly browned. Add a pinch of salt and pepper to taste.
  5. Brown Butter Chive Gnocchi
  6. Preheat oven to 400 degrees. Pierce potatoes all over with a fork and place on parchment paper-lined half sheet pan. Place pan in oven and roast for about an hour until tender.
  7. Cut potatoes in half, using a spoon, scoop the potato meat outside of the skins into a small bowl.
  8. Place the potatoes into a rice and press through until smooth. Alternatively, you can use a potato masher and process, until smooth. Place contents into a large bowl.
  9. To the large bowl, add ricotta cheese, Parmesan cheese, egg, 1 ½ cups flour, chives, and salt and pepper.
  10. Using a spatula, fold ingredients together in bowl until well incorporated.
  11. Lightly dust a cutting board with a little bit of flour, turning the dough onto the cutting board.
  12. Lightly knead the dough until it just starts to come together and is a little tacky, then form into a ball.
  13. Cut the ball into 4 equal portions and gently roll each portion into about a 1” thick rope.
  14. Using a bench scraper or a sharp knife (flouring the blade as needed to prevent sticking), cut ½” size gnocchi from the rope.
  15. Place the gnocchi on a floured parchment paper-lined full sheet pan, keeping the gnocchi lightly floured and separated.
  16. *If you are not going use gnocchi immediately, they can be frozen for later use. Freeze on sheet pan first, then place gnocchi in resealable bags and place in freezer until ready to be used.
  17. Bring a large pot of salted water to a boil and cook gnocchi in batches of 16 to 19 pieces, taking care to avoid overcrowding.
  18. Cook gnocchi about 6 minutes, or until the gnocchi begin to float and are fork tender and fluffy. Repeat with remaining batches until finished.
  19. In a large cast iron pan, add 2. T olive oil and 4 T. unsalted butter and bring to medium-high heat.
  20. Add gnocchi to pan sauté until golden brown and lightly seared. Add cooked asparagus and a pinch of salt and freshly ground black pepper to taste, if needed.
Notes: Oscar Style Steak Crab Oscar Best Recipes, This exquisite Steak Oscar entree is a rich slice of steak crowned with dill-flecked crab cakes and roasted shrimp. 1 (5 1/2-pound) whole beef tenderloin, trimmed …

Asparagus Steak Oscar

Asparagus Steak Oscar
By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. —Cindy Dorsett, Lubbock, Texas
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 8
  • 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
How to cook:
  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 thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.
Notes: Crab Oscar Steak Topping, How to make Crab Oscar steak topping: Gather the ingredients to make your delicious Steak Oscar. See the list above for details. In a medium …
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