Subj : St. Oscar 15
To   : All
From : Dave Drum
Date : Tue Mar 23 2021 16:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jessica Wilson's Steak Oscar
 Categories: Beef, Vegetables, Seafood, Sauces, Dairy
      Yield: 2 Servings
 
      2    (7 oz ea) beef tenderloin
           - steaks
           Salt & ground black pepper
    1/4 c  Butter
      6 oz Can crab; drained
      1 lb Asparagus; tough ends
           - snapped
      1 pk Dry Bearnaise sauce mix
      1 c  Whole milk
    1/2 c  Butter
 
  Preheat the oven's broiler and set the oven rack about 6
  inches from the heat source. Sprinkle the filets with
  salt and pepper.
  
  In a small saucepan over low heat, melt 1/4 cup of
  butter; gently stir in the crab meat, and simmer while
  you broil the filets.
  
  Broil the filets until they reach the desired stage of
  doneness; for medium (slightly pink in the center), broil
  10 to 12 minutes on the first side and 6 minutes on the
  second side. Set the filets aside to rest.
  
  Place a steamer insert into a skillet, and fill with
  water to just below the bottom of the steamer. Cover, and
  bring the water to a boil over high heat. Add the
  asparagus, recover, and steam until just tender, 2 to 6
  minutes depending on thickness.
  
  Whisk Bearnaise sauce mix with milk in a saucepan. Add
  1/2 cup of butter, and bring the sauce to a boil over
  medium heat, whisking constantly; reduce heat to a
  simmer, and whisk until sauce has thickened, about 1
  minute.
  
  To assemble, top each broiled filet with crab meat, then
  half the asparagus; spoon Bearnaise sauce to taste over
  the asparagus.
  
  Recipe by: Jessica E Wilson
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Do not make loon soup
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