From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Steak Oscar.
Ingredients:
4-8 oz Choice Beef Tenderloin Filet, cooked to medium
(simply seasoned with kosher salt and McCormick coarse black pepper)
½ lb Lumb Crab meat
12 ea asparagus spears, cooked
2 Tbspn butter
2 Tbspn flour
1 C Gandys Heavy Cream
1 tsp McCormick Smoked paprika
Kosher salt and McCormick coarse black pepper to taste
Preparations:
Melt butter in a sauté pan, gradually stir in flour. Stir roux over low heat for 5 minutes. It should stay about the same color, not getting too dark. Stir in cream slowly, and continue to cook, stirring until smooth and thick. Season to taste. Makes one cup.
Place a small amount of crab meat on each filet of sirloin, and three asparagus spears on each filet. Ladle white sauce over all and sprinkle the top with smoked paprika.
GREAT dish for that special person on Valentines Day!!
