"Oscar Style" Topped with asparagus, crab cakes and bearnaise sauce. Bearnaise sauce (French: Sauce béarnaise) is a sauce of clarified butter and egg yolks flavored with tarragon and shallots, with chervil and tarragon simmered in vinegar to make a reduction.
I originally meant to write this post last evening, however I could hardly keep my eyes open, and retired to the bedroom to meet up with Mr. Sandman.
One of my favorite restaurants is Ruth's Chris, and having the steak prepared "Oscar Style" is usually my selection. I thought I'd give it a go at home, sans the asparagus.
My husband and I went up to the market and bought a nice london broil, along with a cut of salmon for the oscar portion. I flavored the steak with the all purpose seasoning pictured here from Savory Spice Shop, along with a bit of pink himalayan salt.
For the bearnaise sauce, I used salmon that I put under the broiler for ten minutes with fresh squeezed lemon and a dash of sweet paprika. You'll also need:
1 tsp brown sugar
1 tsp butter
2 egg yolks
1 cup imitation crab meat
1 cup real crab meat
1 tsp rice wine
1 clove of garlic,
1 tsp mustard
1 tsp sugar
Blend all of the ingredients together in a bowl. Transfer to an 8" casserole dish and bake, uncovered for 25 minutes at 300 degrees.
Cook the london broil to medium/medium well under the broiler for approximately fifteen to 18 minutes.
Since I did not use asparagus, the steak was served with a broccoli, cauliflower, white rice and melted sharp cheddar blend.
M Lundy is the founder and CEO of 303 Face | Body, as well as creator of 303 Home | Loft | Wellness. A lover of excellent cuisine, you can find M creating new recipes, or out to dinner with her husband downtown, when she feels a tad bit lazy. :)