Beef Oscar

By bdjrempel

This seems like alot of work, but it's really not.
It's worth all your efforts for a nice special occasion meal.
If you have an indoor grill for the steaks, even better. Cook for 3-4 minutes.
You can also cheat and use the packaged hollandaise.
Serve this with roasted baby red potatoes.

Ingredients

• Jiffy Hollandaise Sauce:
• 16 fresh asparagus spears, trimmed of tough ends
• 4 1/2 oz can crabmeat, drained & cartilage removed, or meat from 3 or 4 king crab legs
• 1/4 c flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 4 beef tenderloin steaks (about 4 oz each)
• 2 tsp butter
• 2 tsp cooking oil
• 3 egg yolks (large)
• 2 tbsp lemon juice
• 1/4 tsp salt
• dash hot pepper sauce
• 3/4 c butter
• freshly ground pepper for garnish
• chopped fresh parsley, for garnish

Preparation

Step 1

Cook asparagus in water in large saucepan until tender. Drain. Keep hot. (I prefer to steam mine)
Heat crab in small saucepan or microwave. Keep hot.
Combine flour, salt and pepper in shallow dish or on waxed paper.
Flatten steaks a bit with meat mallet. Coat with flour mixture. Melt butter in oil in frying pan on medium. Add steaks to frying pan. Cook for 3 to 4 minutes per side until desired doneness. Transfer to 4 individual serving plates. Place 4 asparagus spears on each steak. Divide crab over asparagus. Keep warm.
Jiffy Hollandaise Sauce: process egg yolks, lemon juice, salt and pepper in blender for 5 to 6 seconds until smooth.
Heat butter in small saucepan until bubbling. With motor running, very slowly pour butter through hole in top of blender. Process until fluffy and thick. Makes 1 cup. Divide and spoon sauce over each serving.
Garnish with pepper and parsley.