HEREFORD HOUSE STEAK OSCAR RECIPE - FOOD.COM
Kansas City was and still is considered a "Cow Town". We are blessed to call The Hereford House our hometown restaurant. Celebrating 50 years they finally shared their recipes in the local paper. If you can't make it to KC at least you can eat like you're here.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.
- In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side.
- Cook crab cake until hot all the way through. Keep warm.
- In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm.
- Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
- Garnish with chopped parsley.
Nutrition Facts : Calories 686.4, FatContent 51.6, SaturatedFatContent 30.6, CholesterolContent 211.2, SodiumContent 1528.1, CarbohydrateContent 40.5, FiberContent 4.8, SugarContent 4.2, ProteinContent 17.8
FILET OF SOLE OSCAR - 500,000+ RECIPES, MEAL PLANNER AND ...
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Total Time 45 minutes
Prep Time 45 minutes
Yield 6
Number Of Ingredients 13
Steps:
- "Steam asparagus until tender but still green. Refrigerate. Season sole with salt & pepper. Dip in flour to coat lightly. Dip in beaten egg to cover completely. Heat 1/4 clarified butter in skillet over high heat. Saute sole filets on each side until golden. Remove to heated plates; keep warm. Saute crab in separate pan in 2 tbs clarified butter to heat through. Saute asparagus in 2 tbs. clarified butter to heat. Place 5 asparagus spears across each sauteed piece of sole, tips in same direction. Top with crabmeat. Cover with Hollandaise sauce. Place plates under hot broiler for few seconds. Serve immediately. HOLLANDAISE SAUCE: Place egg yolks, lemon juice, salt & cayenne in blender & blend. Het butter over low heat. With blender at low speed, add butter gradually to egg yolk mixture. Blend until thickened & smooth. KINGS WHARF MARRIOTTS LINCOLNSHIRE RESORT, WINE: CHARDONNAY, FUME BLANC From the
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Nutrition Facts : Calories 954 calories, FatContent 62.8982386855417 g, CarbohydrateContent 12.58296 g, CholesterolContent 2369.6032761625 mg, FiberContent 1.89731659314036 g, ProteinContent 83.2760272071667 g, SaturatedFatContent 24.8172712632167 g, ServingSize 1 1 Serving (596g), SodiumContent 676.3283240125 mg, SugarContent 10.6856434068596 g, TransFatContent 5.11886903133333 g
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