Oscar

Steam asparagus for 4 minutes. In a separate skillet, warm crab meat in butter, lemon juice, and a pinch of paprika.

Sear in a cast-iron skillet over high heat for 4 minutes per side for medium-rare ( Steam asparagus for 4 minutes

Arrange asparagus, top with steak, then crab, and drizzle generously with Béarnaise. 3. Pro Tips for Success Seafood: Lump crab meat (heated in butter)

Keep the Béarnaise warm in a vacuum flask and pour it over the steak just before eating. emulsified Béarnaise or Hollandaise sauce.

Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps

Pat steaks dry and season heavily with salt. Let them rest at room temperature for 40 minutes before cooking.