This exquisite Steak Oscar entree is a rich slice of steak crowned with dill-flecked crab cakes and roasted shrimp.
Ingredients
Method
- 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.
Ingredients
Method
- 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.
Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017 issue.
