lamb

lamb

Don’s Gourmet Beef Oscar (Serves 4)

Supplied by Judie Steeves

BeefOscarBeef Oscar is a classic old recipe for a steak and crab combo drizzled with a bit of Bearnaise Sauce. It’s very rich, but pretty delicious. You could substitute other seafood, because steak and seafood is a very tasty combination, and you could also use dried or prepared sauce. Asparagus is the classic accompaniment, but fresh green beans are now available locally, so they’d be a better choice in summer.

 

 

 

1 1/2 lb. (.7 kg) tender steak
10 oz. (.3 kg) crab

Bearnaise Sauce:
1 green onion
1 tbsp. (15 ml) fresh tarragon
2 tbsp. (30 ml) white wine
2 tbsp. (30 ml) white wine vinegar
salt & pepper, to taste
2 egg yolks
1/4 lb. (113 g) butter

For the sauce, mince the green onion and half the tarragon and add to a very small pot with the white wine and vinegar, salt and pepper.  Bring to a boil and simmer over medium heat for five minutes or so, until it has been reduced to about half.  Cool a bit and scoop into the blender with the egg yolks.  Melt the butter in a small pot and keep it hot.  Whiz the egg mixture up in the blender, then leave it on, remove the opening in the lid and slowly pour in the hot, melted butter. Add the remainder of the chopped fresh tarragon.  Once it’s mixed in and thickened, remove and use as soon as possible. If it’s too thick, carefully blend in a few drops more of the white wine, or a few drop of very hot water.  Barbecue steak to your taste, top with crab and drizzle Bearnaise Sauce over it all. Steam fresh beans to serve on the side.