12 of April 2019
THE KING OF STEAK
In the US everyone eats steaks for dinner, supper (although the notion of supper almost does not exist) - grilled, from the pan or from the stove. Served with what people like.
But ... Oscar steak is a special steak, served also in a special way on special occasions - hence his nickname "King of Steak".
I suggest, therefore, to prepare Oscars for
a special holiday dinner, especially that they can be prepared rather quickly. In additions,
a few words about them will follow.
Steak Oscar is a combination of the best of American beef sirloin steak (filet mignon) with ingredients known to the other dish, Veal Oscar, reportedly named in honor of the King of Sweden, Oscar II. This is a truly international culinary classic, yet it uses the French béarnaise sauce. The addition of crab meat adds charm, a little lightness, and sweetness.
Of course, you can cook other meat or fish in the style of Oscar (crab meat may be substituted for shrimp.) But it's "processing" of XIX century recipe. No, I'm not opposed to modifying the rules, but that's a topic for another post.
We should focus on delicious, original, quick to do, elegant (in the right proportions for us) meals, and ensure the success of every dinner.
INGREDIENTS (FOR 5 STEAKS):
2 pounds of beef sirloin, cut into 5 steaks, about 200 grams each
1-2 cans (usually very small) crab meat
salt and pepper to taste
1 pound of asparagus
Clean asparagus; cut off the upper portion (5 inches); retain the rest for asparagus soup.
Remove the steaks from the refrigerator an hour before frying.
Preheat the oven to 300 degrees F (150 degrees C).
Coat steaks with oil and mustard (Dijon, thin); lightly salt and pepper; fry in a hot frying pan until the desired color; place them on a baking tray and put in the oven for five (rare) or 10 (medium) minutes.
Prepare the béarnaise sauce.
Remove steaks from the oven at the right time; cover with foil and leave for 10 minutes (important!).
Toss boiling asparagus, lightly salted water for 3 minutes, drain, keep warm.
Put steak on the plate (preferably warm plate), with crab meat serve on the top, asparagus on the side, pour the béarnaise sauce on top. Bon Appetit!
(inspiration: Jean Touitou)
225 gram unsalted butter, cut into 1/2 in. cubes
1 tablespoon unsalted butter
3 tablespoon minced shallots
kosher salt and freshly ground black pepper
2 tablespoon champagne vinegar or white wine vinegar
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1 tablespoon finely chopped fresh tarragon
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated (3-4 minutes). Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent (about 5 minutes longer). Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms (2-3 minutes). Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. Important: Can be made 1 hour ahead. Cover and let stand at room temperature.
Sweet potatoes with pineapple, brown sugar , cinnamon and hazelnuts
3 large sweet peeled potatoes, peeled and cut into chunks
1/4 stick (28 grams) butter, cut into quarters
1 can (8 oz./227 grams) crushed pineapples
2 tablespoon dark brown sugar
pinch of cinnamon
pinch of salt
3 tablespoon chopped and toasted hazelnuts (or pecan)
Peel and cut sweet potatoes into medium-sized chunks and get a pot of water boiling with a few pinches of salt in the water. Once boiling add sweet potatoes and boil until potatoes are just fork-tender; drain.
Drain pineapples with juice; mix with sweet potatoes.
Add butter in room temperature, brown sugar, salt and a pinch of cinnamon (to taste) and mix with a hand blender until a smooth consistency is achieved.
Place potato balls on a hot platter, formed with an ice cream spoon; sprinkle all portions with hazelnuts or pecan nuts.
ABOUT THE RECIPE:
The key is to add just enough cinnamon to give it a hint of cinnamon. This is not a dessert so you don't want to overdo it.
Baked potatoes with herbs
(for this steak, do not bake potatoes in foil)
INGREDIENTS (UP TO 5 STEAKS):
7-8 medium white potatoes
Spray olive oil or 1 tablespoon olive oil
In a small bowl mix favorite herbs for potatoes (first example - powder of herbs: onion, chili, garlic, and garlic salt; second example - oil with herbs in a large bowl: oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt.) Toss in potatoes until evenly coated.
Preheat oven to 400 degree F (200 degree C)
Spray baking sheet...
Wash potatoes, peel, divide into a small section (about 2-inch); wash again and dry. First example: sprinkle herbs over potatoes and toss to coat evenly. Second example: toss in potatoes until evenly coated.
Roast in the preheated oven, turning occasionally until potatoes are brown on all sides (20 to 30 minutes).
Lightly sprinkle with salt and pepper and keep warm until serving.
Cooked mashed potatoes with butter
and sour cream
8 medium white potatoes
1 teaspoon butter
1 teaspoon sour cream
salt and pepper to taste
dill for garnish
Peel potatoes, wash, cook until tender in lightly salted water.
Drain them; mash potatoes with butter and sour cream, season with salt and pepper (optional).
On a hot plate, arrange potato balls formed with an ice cream scoop; garnish with fresh dill.
Additions to steak
All additions can be prepared before frying / baking steaks and left in the bottom drawer of the oven to keep at the right temperature for serving.
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