Steak Oscar
Steak Oscar might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 69g of protein, 128g of fat, and It is a good option if you're following a gluten free and primal diet. If you have asparagus, beef filet steaks, tarragon, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It can be enjoyed any time, but it is especially good for valentin day.
Instructions
Preheat the oven to 450 degrees F.
Add the egg yolks to a blender or a food processor and blend.
Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined.
Add the chopped tarragon and pulse. Set aside.
For the steak: Generously salt and pepper both sides of the steaks.
Heat an ovenproof skillet over medium-high heat.
Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
For the shrimp: Melt the butter in a pan over medium-high heat.
Add the shrimp and saute until pink and dark golden brown.
Sprinkle on some salt and pepper. Set aside.
Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise
Sprinkle on the parsley and serve.