Steak Oscar Style Recipe
Truffle tomato puree, asparagus, jumbo lump, hollandaise choice of side.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, making sure the bowl doesn't touch the water. Gradually add melted butter while whisking until the sauce thickens. Season with salt and set aside.
- 2
Cook the Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until tender but still crisp. Drain and set aside.
- 3
Cook the Steak
Season the ribeye steaks with salt and black pepper. Heat a skillet over medium-high heat and add a drizzle of truffle oil. Cook the steaks for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Remove from skillet and let rest.
- 4
Prepare the Truffle Tomato Puree
In a small saucepan, combine tomato puree and truffle oil. Heat gently over low heat and stir until warmed through. Adjust seasoning with salt and pepper.
- 5
Plate the Dish
On each plate, place the cooked steak, top with the jumbo lump crab meat, and arrange the blanched asparagus on the side. Drizzle with truffle tomato puree and finish with a generous spoonful of hollandaise sauce.