Subj : St. Oscar 14
To   : All
From : Dave Drum
Date : Tue Mar 23 2021 16:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak & Eggs Oscar Style
 Categories: Vegetables, Sauces, Seafood, Beef, Chilies
      Yield: 2 Servings
 
      1 lb Asparagus; trimmed
           Olive oil
     16 oz Boneless sirloin steak
           Salt & pepper
      2 tb Unsalted butter
      8 oz Jumbo lump crabmeat; picked
           - over for shells
      2 tb Fresh squeezed lemon juice;
           - divided
      4    Egg yolks
    1/2 c  Unsalted butter; melted
    1/8 ts Cayenne pepper; or more
      4 tb Unsalted butter
      4 lg Eggs
 
  Set oven @ 400AøF/205AøC.
  
  Line a sheet pan with tinfoil.
  
  Spread trimmed asparagus on the prepared tray. Drizzle
  with olive oil and sprinkle with kosher salt. Toss to
  coat.
  
  Roast the asparagus for 10 minutes. Set aside, tent with
  foil to keep warm.
  
  Add 2 tbsp of olive oil to a large skillet and set over
  medium-high heat. Season the steak with salt and pepper.
  Cook the steak for 4 to 5 minutes on each side. Set the
  steak on a plate to rest, tent with foil to keep warm.
  
  Melt the 2 tbsp of butter in the same skillet. Add the
  crab meat, and cook just until warmed through. Remove to
  a bowl, and add 1 tbsp of the lemon juice.
  
  Bring 1" of water to a simmer in a large saucepan. In a
  heatproof bowl, whisk the egg yolks with the remaining
  tablespoon of lemon juice until thick and pale yellow.
  
  Set the heatproof bowl over the simmering water (the
  bowl with the yolks should not touch the simmering
  water). Gradually drizzle in the melted butter, whisking
  continuously. Continue whisking until the sauce
  thickens. Season with cayenne and a pinch of kosher
  salt. Set aside and keep warm.
  
  Melt the remaining 4 tbsp butter in a large skillet over
  medium-low heat. Carefully crack the 4 eggs into the
  skillet, taking care not to break the yolks. Cook until
  the whites are set, about 3 to 4 minutes. Season the
  eggs with salt and pepper.
  
  Cut the steak in half. Place one half on each of two
  plates. Top with some of the asparagus and a generous
  spoonful of crab meat. Plate two of the eggs on the side
  and drizzle some of the Hollandaise sauce over the steak
  and serve.
  
  RECIPE FROM: http://www.theredheadbaker.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Kale: the so-hip-it-hurts veggie.
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