Jeff's Steak Oscar with Asparagus | Worst Cooks in America | Food Network

Jeff shows his recruits how to make pepper-crusted steak topped with crab meat and Hollandaise sauce, with a side of fresh asparagus!
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Chef Anne Burrell and co-host Jeff Mauro welcome a fresh batch of celebrity recruits to culinary boot camp, hoping to take these '90s stars from culinary duds to all that and a bag of chips in the kitchen.

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Steak Oscar with Stone Crab and Breezy Béarnaise Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 50 min
Active: 45 min
Yield: 4 servings

Ingredients

Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish

Breezy Béarnaise Sauce:

1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional

Directions

Preheat the oven to 250 degrees F.

Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.

Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.

Preheat a grill pan over medium-high heat.

Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.

To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.

Breezy Béarnaise Sauce:

Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.

Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

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Jeff's Steak Oscar with Asparagus | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=Qp3I-f7MbfU