Steak Oscar with stone crab and quick Béarnaise sauce

Ingredients:

Surf and Turf

• 4 filet mignon steaks, 7 cm thick.
• 2 tbsp. l. rapeseed oil (canola)
• 1 bunch of asparagus
• 1 tbsp. l. olive oil
• Zest and juice of 1 lemon
• 8 stone crab claws, remove meat
• Quick Béarnaise sauce
• Sea salt

Quick Béarnaise sauce

• 165 g unsalted butter
• 1 tbsp. chopped shallots
• 3 fresh sprigs of tarragon
• 2 tablespoons white wine vinegar
• 1 tbsp lemon sauce + more to taste
• 1 teaspoon Dijon mustard
• 3 large egg yolks

Preparation:

1. Preheat oven to 120°C.
2. Place the steaks on a rack set on a baking sheet and sprinkle generously with coarse salt and black pepper. Place in the oven and roast until the internal temperature reaches 115–122°F (46–50°C), 20–25 minutes.
3. Heat oil in a large skillet over medium heat. Fry the steak for 2-3 minutes on each side. Remove from the pan and set aside to rest.
4. Heat a grill pan over medium heat.
5. Toss the asparagus with garlic, coarse salt, and pepper to taste. Place on the grill and grill for 7-8 minutes. Flip and grill until the asparagus is tender but still crisp, another 2-3 minutes. Remove from the grill and slice diagonally into 1-1/2-inch pieces. Toss with lemon zest and juice, coarse salt, and black pepper to taste.
6. To serve, transfer the steak to a plate and top with the crab meat. Drizzle with a quick béarnaise sauce. Serve with lemon-spiked asparagus. Sprinkle with flaky sea salt.

7. Quick Béarnaise sauce

   
   In a small saucepan over medium heat, slowly melt the butter with the shallot and 2 sprigs of tarragon. Once the butter is completely melted, keep it warm and let it steep for 5 minutes. Remove the tarragon sprigs.
   
   Combine the white wine vinegar, lemon juice, Dijon mustard, and egg yolks in a blender and blend until smooth, about 10 seconds. With the blender running, slowly pour in the warm melted butter and blend until the sauce thickens, 30 seconds to 1 minute. Add the chopped remaining tarragon leaves and, if needed, add more lemon juice and coarse salt to taste.