I was at the market this weekend and felt like making something epic for dinner. There were quite a few sales but the grass-fed filet mignon just looked absolutely delish. So did the wild caught white shrimp. I decided surf and turf would be fabulous!
I don’t get a chance too often to make a big splurge at the market like this, but, life must be lived and good food must be included. Even if it’s an occasional splurge.
I decided on Steak Oscar. It’s one of my absolute favorites when I go to my local steakhouse! Mr. R was delightfully surprised with my choice as well. Brownie point for me!
This is not a classic recipe for Steak Oscar because generally it’s made with crab instead of shrimp. Have you seen the price of crab lately? Geezzz, I wanted to splurge but not go broke and using that awful imitation crab-like stuff was definitely not an option. So, shrimp it was …
You start with a good cut of beef, in this case, filet mignon. You grill it to perfection and top it with blanched asparagus, a yummy shrimp mixture with garlic, shallots, butter and white wine and the piece de resistance a lovely lemony hollandaise sauce. Oh my … my mouth in watering!
So let’s get started!
- 2 steaks of your choice (ribeye, strip or filet mignon)
- 1 lb of wild caught shrimp, peeled and deveined
- 3 cloves of garlic, chopped
- 1 shallot, sliced thin
- 1 1/2 cups white wine (I used Green Fin Pinot Grigio from Trader Joe's)
- 1 TB butter (I use Kerry Gold Irish Butter)
- 1 tsp Dill
- Salt and Pepper to taste
- 3 egg yolks
- Juice of 1 1/2 lemons
- 1 1/2 sticks of butter
- A pinch of sugar
- A dash of cayenne
- Salt and Pepper to taste
- Place steak on a plate season each side with salt and leave on counter to reach room temperature.
- Blanch Asparagus
- In a medium skillet, add butter and shallots. Cook until shallots are soft and sweating.
- Add garlic to shallots cook for 30 seconds. Please do not burn the garlic.
- Add white wine and reduce by half.
- Add shrimp and cook just until they turn pink. You will be letting the shrimp mixture sit while you finish preparing the Hollandaise Sauce and Steaks so it's best to under cook them slightly, cover and keep warm. They will finish cooking while resting and they will not become rubbery.
- Turn on the broiler.
- Heat a cast iron pan to a very hot temperature. Once pan is hot add a swirl of extra virgin olive oil and the steaks. Season the steaks with pepper while in the pan. Sear for approximately 3 to 5 minutes on each side depending on the thickness of the steak.
- Once steaks are seared, place under the broiler for approximately 2 to 4 minutes on each side.
- Let steaks rest for approximately 5 to 8 minutes while you prepare the Hollandaise Sauce.
- Melt and cool butter
- In a blender, add egg yolks and lemon juice, whip until well combined.
- While blender is still on slowly drizzle the butter until the sauce sticks to the back of a spoon.
- Add sugar, salt and pepper and whip again to mix.
- Add steaks on individual plates
- Place 2 to 3 stalks of asparagus on top of steaks
- Top the asparagus with a hefty spoonful of the shrimp
- Drizzle with the Hollandaise Sauce and garnish with a little dill.
Do you have an epic dish that our family raves about?
See you in the comments,