Anne Burrell's Steak Oscar with Sauteed Asparagus | Worst Cooks in America | Food Network
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- Опубликовано: 30 апр 2022
- 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
Level: Easy
Total: 1 hr (includes resting time)
Active: 40 min
Yield: 4 servings
Ingredients
Four 1.5-inch center-cut filet mignon steaks
Kosher salt
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
Directions
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
• Anne Burrell's Steak O... 
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She instructs so cleanly and it’s helpful even for me who cooks everyday and have been cooking all my life. Great video. ♥️
Loved her when she first started, she was the kitchen Amazon..💪🏼
That looks so delicious.
I love watching YOU !! Cook and explain everything precisely 💕🙏🙏
A Hollandaise with a shallot, vinegar and tarragon (not thyme) reduction is a Béarnaise Sauce.
Don’t try tellin her that. lol. She’d probably argue it into oblivion.
That looks sooo good.
3:55 "OOO. YUMMY!"
Let's make steak
Love asparagus
Did it!! Taste amaizing
Yes please.
Great vid, right. Well presented, right! Alright! Right in there with the best! Right? Right on target, right?
I like this recipe , tnx for sharing ☺️
Jesus that looks rich!
Good timing since I just bought steaks and asparagus today 😆
Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
Food Network… you’re outro card and audio are WAY too loud.
At my job as a Chef at Crackr Berral I smell each food item before giving it to a waitres. I sniff as hard as possible so I can smell your food before you eat it. Sometimes my nose touches your food if I get to close. You are eating food that has been sniffed by me hard
Cootchie came up with a new lie.
What'd you sprink-e-dink it with?
Allen Trice
She’s just talking dirty to me plating
Agreed. Me too. lol
Fond, not crud!
You can tell these food network (esp worst cooks) you can tell how editing and mess up their script a bit
Is that Nichole Tom?
I like this.
K7
Steak Oscar? Let's hope Will Smith doesn't slap Anne Burrell
Hmmmmmmm..not too sure about this one
To bad 2 king crab legs are like 100 bucks and I can’t afford to make this. Thanks joe
Boo hoo 😭❄️
How is it Joe's fault? It was $100 even before his presidency.
ew a republican
Sorry but we put white wine vinegar in our holandaise sauce and also use stock for our sauce gives it more flavour while water drowns the flavour
Really hate it when they put the steak on top of the vegetables.
Allen Trice