Anne shows her recruits how to make a classic Steak Oscar with crab, Hollandaise sauce and a side of asparagus!
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Chef Anne Burrell and co-host Jeff Mauro welcome a fresh batch of celebrity recruits to culinary boot camp, hoping to take these ’90s stars from culinary duds to all that and a bag of chips in the kitchen.
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Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus
RECIPE COURTESY OF ANNE BURRELL
Total: 1 hr (includes resting time)
Active: 40 min
Yield: 4 servings
Four 1.5-inch center-cut filet mignon steaks
1 cup clarified unsalted butter
2 tablespoons white wine vinegar
6 black peppercorns, crushed
3 sprigs thyme
1 bay leaf
1 shallot, finely diced
2 large egg yolks
1/2 lemon, juiced
5 tablespoons extra-virgin olive oil
2 king crab legs, meat removed and diced into 1-inch pieces
1 bunch asparagus, tough ends trimmed
1/2 small bunch chives, thinly sliced
Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes.
Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture.
Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they’re in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later.
Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest.
Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes.
Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside.
Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste.
To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus.
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Anne Burrell’s Steak Oscar with Sauteed Asparagus | Worst Cooks in America | Food Network