Shelly's Recipe

* Steak Oscar with Shrimp *

Category: Steaks - Beef

4 servings

Tarragon Hollandaise:
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Steak:
Kosher salt and freshly ground black pepper
Four 2-inch-thick beef filet steaks (about 10 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Roasted Asparagus:
1 bunch medium-sized asparagus, ends trimmed if woody
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Shrimp:
2 tablespoons butter
8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Preheat the oven to 450 degrees F.

For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

For the steak: Generously salt and pepper both sides of the steaks.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.