Steak Oscar

Total Time:
1 hr 10 min
40 min
5 min
25 min

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.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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4.5 32
You know, I wouldn't be surprised if Ree said that she had died, gone to heaven, sampled the food and then came back to life and started to share those celestial recipes. This is a full on home run! I made it for my father in law and I dare say I am now his favorite daughter in law! DIVINE! item not reviewed by moderator and published
Received lots of compliments on the professional presentation of this dish. Also rave reviews on the taste of the dish once dinner was over. First time making a hollandaise sauce; I used only 1 lemon. It came out great!. Thank you Ree for a fancy dinner at home. item not reviewed by moderator and published
Came out delicious! I only used one egg yolk and half a lemon for the sauce, and it was enough for 2. item not reviewed by moderator and published
Incredibly delicious! I wish I could post a picture of how mine came out! I think the hollandaise only needs one lemon though. But boy oh boy was it amazingly delicious! Thank you for sharing this one!! <3 item not reviewed by moderator and published
delicious............The sauce was a little too much tarragon for my taste but otherwise delicious! item not reviewed by moderator and published
Juice of 2 lem item not reviewed by moderator and published
Made this tonight for dinner. It was awesome! A definite keeper. Love Ree's recipes. Thank you. item not reviewed by moderator and published
I made this for my husband last night and it was devine! So simple yet elegant in presentation and full of yummy flavors. Thank you Ree! x item not reviewed by moderator and published
Absolutely to die for. And so easy. I kicked the shrimp up a notch - let them sit in some olive oil, salt and lemon pepper, and put in some garlic and red pepper flakes with the butter before cooking...yumm. item not reviewed by moderator and published
Recipe sounds wonderful. Am going to try it, but have a question for you. I have not made a hollandaise before. What would happen if one cooked it a little, maybe adding some cream if it thickens up? Just a thought. Might be awful cooked. :) item not reviewed by moderator and published

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Father's Day