California Tri-Tip Oscar
- 1 loaf French bread
- 3 ounces (approximately 3/4 stick) butter
- 1/8 cup olive oil
- 2 pounds tri-tip beef, cut into 2-ounce portions
- 3/4 cup mayonnaise
- *6 egg yolks
- 2 teaspoons crab boil seasoning (recommended: Old Bay)
- 16 asparagus tips, blanched
- 1 pound lump crabmeat
Preheat oven to 350 degrees F.
Slice bread into 16 slices, butter each slice and place on a baking sheet. Toast bread lightly. Remove from oven but leave on baking sheet and set aside briefly.
Heat oil in a hot saute pan and sear beef on both sides. Remove and let rest.
To assemble, place meat on toast and spoon crab mixture on top. Return to oven to brown crabmeat mixture and serve.
Cook's Note: "Tri-tip" is a small boneless cut of meat from the bottom half of the sirloin.
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.
2007, Robert Irvine, All Rights Reserved