Recipe by Jessica Wilson
"This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!"
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2 (7 ounce)
beef tenderloin steaks
salt and ground black pepper to taste
1 (6 ounce) can
asparagus, tough ends snapped
dry Bearnaise sauce mix (such as Knorr®)
If you must use packaged sauce mix, Wagners is by far the best. Also, try using jumbo lump crab, it makes the world of difference. I added some deep fried spaghetti noodles for a fun garnish. This recipe is a classic, and a keeper.
OMG, Peter wanted it again for supper the next night....soo good and easy
Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.
Simple, elegant, beautiful and above all else a delicious show stopper! I served this with long grain and wild rice! Thanks for sharing Jessica!
Seemed a little bland...had too use lots and lots of salt and pepper
So delicious and straight forward to make! This is Gourmet at its best in my kitchen. Thank you Jessica!
I used the blender hollandaise sauce from this web site (with a bouillon cube added) and this came out great! Thank you for the easy recipe.
This was VERY rich, but made a delightful Valentine's supper for my husband & son. They were blown away by how "fancy" it was. I served it with wild rice, and a fresh pear and apple salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Jessica's Steak Oscar
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 877
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