Treat yourself to a luxurious steak-house quality dish at home with this delicious Steak Oscar. Quality Braveheart beef is topped with lump crab, perfectly seasoned shrimp, and a creamy, decadent hollandaise sauce. Create this dish at home and indulge in the unparalleled flavors of this dish.
Ingredients
2 Braveheart Center-Cut Tenderloin Filets
2 cups jumbo lump crab meat
8 shrimp, peeled and deveined
Salt and pepper
1 tsp chili powder
1 tsp garlic powder
1 tbsp butter
Olive oil
3 egg yolks
1 tsp cayenne pepper
Juice of 1 lemon
1 stick butter, melted
2 shallots, diced
Directions
Lightly season filets with salt and pepper and set aside.
Heat 1 tbsp butter and a generous amount of olive oil in a skillet over medium-high heat and sear steak for 5-7 minutes on each side (or until the desired doneness). Remove the steak from the skillet and let rest.
Add shrimp to the skillet with the juices from the steak and season with salt, pepper, chili powder, and garlic powder. Cook on both sides until the shrimp are fully cooked. Remove from skillet and set aside.
Add shallots to the skillet and cook until translucent. Remove from skillet and add to a bowl with lump crab meat, salt, and pepper. Mix well and refrigerate until ready to use.
Melt butter in a small saucepan. To a blender, add egg yolks, lemon juice, and cayenne pepper. Blend on high for 5-10 seconds or until ingredients are combined. Blend on medium speed and slowly pour the hot melted butter into the blender until it is emulsified.
Assemble the dish by placing a cup of lump crab mixture, 4 shrimp, and a spoonful of hollandaise sauce over the filet.
Let cool and enjoy!
Looking for more recipe inspiration? Try Braveheart Steak Diane or check out our beef cut guide.