Jessica's Oscar Steak Delight

Ingredients List

• 2 (7 ounce) beef tenderloin steaks

• salt and ground black pepper to taste

• ¼ cup butter

• 1 (6 ounce) can crab, drained

• 1 pound asparagus, tough ends snapped

• 1 packet dry Bearnaise sauce mix (such as Knorr®)

• 1 cup whole milk

• ½ cup butter

Instructions

Prepare all the necessary ingredients.

Preheat the broiler and adjust the oven rack to about 6 inches from the heat. Season the filets with salt and pepper.

In a small saucepan, melt 1/4 cup of butter over low heat. Gently stir in the crab meat and simmer while you broil the filets.

Broil the filets to your preferred level of doneness. For medium (slightly pink inside), broil 10–12 minutes on the first side and 6 minutes on the second side. Let the filets rest after broiling.

Place a steamer insert in a skillet and add enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add the asparagus, cover again, and steam until tender, 2 to 6 minutes depending on the thickness.

In a saucepan, whisk together the Bearnaise sauce mix and milk. Add 1/2 cup of butter, bring the mixture to a boil over medium heat while whisking continuously. Lower the heat to a simmer and continue whisking until the sauce thickens, about 1 minute.

To assemble, place a portion of crab meat on each broiled filet, followed by half of the steamed asparagus. Drizzle Bearnaise sauce over the asparagus to taste.

Editor's Note

The nutritional information for this recipe includes the full amount of Bearnaise sauce. The actual amount of sauce consumed may vary.

Nutrition Information (per serving)