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®)
Great recipe. Lovely combination. If you can get tarragon, make the Bearnaise sauce yourself; it's so much better than a package.
OMG, Peter wanted it again for supper the next night....soo good and easy
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.
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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