My fiancée has requested steak oscar for our Valentine's dinner. I know how
to do steak and bearnaise sauce and asparagus. I haven't prepared crab
before and am not having luck googling for steak or beef oscar recipes.
What is the proper method for the crab portion of this dish?

Thanks,
Matt

"Matt" > wrote in
:

> My fiancée has requested steak oscar for our Valentine's dinner. I
> know how to do steak and bearnaise sauce and asparagus. I haven't
> prepared crab before and am not having luck googling for steak or
> beef oscar recipes. What is the proper method for the crab portion
> of this dish?
>
> Thanks,
> Matt
>
>
>

That's strange cause when I google 'steak oscar', there are 119,000 of
them. this is the second one.

http://recipes.epicurean.com/reciped...ecipe_no=20253

So you put some cooked crab meat on the cooked steak and the cover with a
white sauce. This recipe sugests 1/2 lb crab meat for 4 steaks....that's
approx 2 oz per steak.

If you aren't using canned crab, I suggest looking up a recipe for
boiling/cooking crab.
from google again...'how to cook crab'

http://homecooking.about.com/cs/prod...p/crab_pro.htm


google is your friend

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

"Hahabogus" > wrote in message
...
> That's strange cause when I google 'steak oscar', there are 119,000 of
> them. this is the second one.
>
> http://recipes.epicurean.com/reciped...ecipe_no=20253
>
> So you put some cooked crab meat on the cooked steak and the cover with a
> white sauce. This recipe sugests 1/2 lb crab meat for 4 steaks....that's
> approx 2 oz per steak.

Huh, wierd. I get 727 hits when I do it and most of them are just menu
lists rather than recipes. The above recipe doesn't say anything about
preparing the crabmeat. Just "place...crabmeat...on fillet". If it's
precooked but previously frozen, should you saute it or nuke it or roast it
or bake it to warm it up? Does it matter? Should it be cold?

Maybe I'll roast half dungeness crabs and put them on the side. Would that
still count as steak oscar?

Thanks for the response.

-Matt

"Matt" > wrote in message
...
> My fiancée has requested steak oscar for our Valentine's dinner. I know
> how
> to do steak and bearnaise sauce and asparagus. I haven't prepared crab
> before and am not having luck googling for steak or beef oscar recipes.
> What is the proper method for the crab portion of this dish?
>
> Thanks,
> Matt

There is a good reason.

Steak Oscar is a *******ized recipe. The original recile is Veal Oscar:

http://www.ochef.com/261.htm

Q I need to find out what Chicken Oscar is. I am going to a wedding and
this is one of the selections on the menu to pick from and I do not know
what it is. I have to get this response out before the first of June. Please
help me.

A. The classic dish, Veal Oscar, has been rendered more politically
correct and certainly more economical by your hosts' caterer. Reputedly
named for Sweden's King Oscar II, who reigned 100 years ago, the most
traditional preparation for Veal Oscar has veal medallions topped with
crabmeat and asparagus and a little béarnaise sauce.


Below is a quite good Veal Oscar from TVFN - If you want "steak" Oscar just
substitute medallions of Fillet Mignon.

Dimitri


Recipe Summary
Yield: 4 servings
User Rating:



1 bunch asparagus spears, ends trimmed
1 pound king crab legs
Water
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Blanch asparagus tips in simmering water, drain and set aside. Poach crab
legs in water, white wine and lemon slices for 5 minutes, then shell with a
crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a
saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3
minutes each side until golden brown. Remove the veal to a warm platter.
Using the same pan, melt remaining butter. Stir in shallots and tarragon.
Add olive oil, asparagus and crab. Saute 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each with
Bearnaise Sauce, recipe follows. Serve hot.

VARIATION: May substitute chicken or turkey cutlets for veal.

BEARNAISE SAUCE
Recipe courtesy of Tyler Florence
1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste
In a small saucepan, combine the tarragon, shallots, vinegar and wine over
medium-high heat. Bring to a simmer and cook until reduced by half. Remove
from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or
use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add
the melted butter, continue beating until sauce is thickened. Stir in
reserved shallot reduction. Season with salt and pepper, set aside wrapped
in a warm spot.

Serve with Veal Oscar. Yield: 1 cup

"Dimitri" > wrote in message
m...
> Steak Oscar is a *******ized recipe. The original recile is Veal Oscar:
>
> http://www.ochef.com/261.htm
>
> Q I need to find out what Chicken Oscar is. I am going to a wedding
and
> this is one of the selections on the menu to pick from and I do not know
> what it is. I have to get this response out before the first of June.
Please
> help me.
>
> A. The classic dish, Veal Oscar, has been rendered more politically
> correct and certainly more economical by your hosts' caterer. Reputedly
> named for Sweden's King Oscar II, who reigned 100 years ago, the most
> traditional preparation for Veal Oscar has veal medallions topped with
> crabmeat and asparagus and a little béarnaise sauce.
>
>
> Below is a quite good Veal Oscar from TVFN - If you want "steak" Oscar
just
> substitute medallions of Fillet Mignon.
>
> Dimitri

<snip>

Thanks, Dimitri. That was very helpful.

Regards,
Matt

One time on Usenet, "Matt" > said:
> "Hahabogus" > wrote in message
> ...

> > That's strange cause when I google 'steak oscar', there are 119,000 of
> > them. this is the second one.
> >
> > http://recipes.epicurean.com/reciped...ecipe_no=20253
> >
> > So you put some cooked crab meat on the cooked steak and the cover with a
> > white sauce. This recipe sugests 1/2 lb crab meat for 4 steaks....that's
> > approx 2 oz per steak.
>
> Huh, wierd. I get 727 hits when I do it and most of them are just menu
> lists rather than recipes. The above recipe doesn't say anything about
> preparing the crabmeat. Just "place...crabmeat...on fillet". If it's
> precooked but previously frozen, should you saute it or nuke it or roast it
> or bake it to warm it up? Does it matter? Should it be cold?

Assuming you're putting a couple of ounces of crab on a hot steak
and covering it with hot sauce, I wouldn't worry about it being warm.
If it were me, I'd steam the crab earlier in the day and keep it in the
fridge until you're ready to dress the steaks. If you're going to buy
it pre-cooked, go for the canned -- it's easier to work with and tastes
better than cooked and frozen meat, IMO.

> Maybe I'll roast half dungeness crabs and put them on the side. Would that
> still count as steak oscar?

No, it wouldn't really count as steak Oscar, but it would sure be tasty!
I love Dungeness, especially dipped in garlic mayonaisse...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF