Oscar Recipe

Make the reduction

In a small saucepan combine white wine vinegar, white wine, minced shallot and 1 tablespoon chopped tarragon. Bring to a simmer over medium heat and reduce until about 2 teaspoons of liquid remain (about 6–8 minutes). Remove from heat and let cool slightly.

Prepare double boiler

Set a heatproof bowl over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Keep water at a gentle simmer — not boiling.

Whisk egg yolks

Whisk the egg yolks with the warm reduction in the bowl. Constantly whisk over the simmering water until the mixture becomes pale and thickens enough to coat the back of a spoon (about 3–4 minutes). Do not let the eggs scramble; remove from heat occasionally if needed.

Emulsify with butter

Very slowly drizzle the warm melted butter into the whisked yolks while whisking continuously until fully incorporated and sauce is glossy and thick (about 4–5 tbs incorporated at a time). If sauce is too thick, add 1 teaspoon warm water to adjust texture.

Finish sauce

Stir in remaining chopped tarragon, lemon juice, salt and white pepper or a pinch of cayenne. Taste and adjust seasoning. Keep warm in a thermos or over very low heat (off direct steam) until service; béarnaise should be served warm.

Warm 1 tablespoon butter in a small skillet over medium heat until foaming. Add lump crab meat and gently heat, tossing once, about 1–2 minutes—only enough to warm through. Add lemon juice, a pinch of salt and pepper, toss gently and remove from heat. Keep warm. Be careful not to break up the lumps.

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat if pan-searing. Toss trimmed asparagus with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon black pepper.

Roast method: spread asparagus in a single layer on a rimmed baking sheet and roast 8–10 minutes until tender-crisp and lightly browned. Skillet method: sear in a hot skillet 5–7 minutes, turning occasionally, until tender-crisp. Keep warm.

Bring steaks to room temperature for 30 minutes before cooking. Pat dry and season both sides generously with 1/2 teaspoon salt and a light sprinkle of black pepper (total seasoning listed in ingredients).

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tablespoons olive oil and when shimmering, add steaks. Sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). During the last minute of cooking, add 2 tablespoons butter and baste the steaks with the melted butter using a spoon.

Transfer steaks to a cutting board and rest 5–7 minutes tented loosely with foil so juices redistribute.

To assemble Oscar: place a warm steak on each plate, top with 3–4 warm asparagus spears, spoon 2 ounces of warmed lump crab meat over asparagus, and finish with 3 tablespoons béarnaise sauce per steak. Garnish with a few tarragon leaves and a lemon wedge on the side.