Oscar Steak

Ingredients:

Tarragon Hollandaise Sauce

• 3 egg yolks
• Juice of 2 lemons
• 220 g butter, melt and let cool
• A pinch of coarse salt
• Cayenne pepper as needed
• 1 tbsp chopped fresh tarragon or 1 tsp dried tarragon

Steak

• 4 filet mignon steaks, 2 inches thick (approximately 10 ounces each)
• 1 tbsp. butter
• 1 tbsp. l. olive oil

Baked asparagus

• 1 bunch medium asparagus, tough ends trimmed
• 1 tbsp. l. olive oil

Shrimps

• 2 tablespoons butter
• 220 g large shrimp (16-20 pcs.), peeled, deveined
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 230°C.
2. Tarragon Hollandaise Sauce:
   Place the egg yolks in a blender or food processor and whisk.
   
   Add the lemon juice and blend for a few seconds. With the blender running, slowly pour in the melted butter. Turn off the blender, add a pinch of salt and cayenne pepper, and blend again until smooth. Add the chopped tarragon and chop. Set aside.
3. Steak: Generously salt and pepper the steaks on both sides.
   
   Heat an ovenproof skillet over medium heat. Add the butter and olive oil. Once the butter has melted, add the steaks and cook until nicely browned on both sides, about 1 minute per side.
4. Transfer the skillet to the oven. Bake until medium-rare, 4-5 minutes. Cover the steaks tightly with foil and let rest for 5 minutes.
5. Baked asparagusPlace the asparagus on a baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 5-10 minutes.
   
   ShrimpsMelt the butter in a skillet over medium heat. Add the shrimp and cook until pink. Season with salt and pepper. Set aside.
6. Arrange the steaks on plates and add three or four spears of asparagus. Top with some fried shrimp, drizzle with hollandaise sauce, sprinkle with parsley, and serve.