Steak Oscar

Ingredients

• 1 bunch asparagus ends trimmed
• 40 ounces beef filet steaks 2-inch-thick
• 1 tablespoon butter 
• 2 sticks butter cooled melted
• 2 tablespoons butter 
• 4 servings cayenne pepper as needed
• 3  egg yolks 
• 4 servings parsley fresh chopped for garnish
• 1 tablespoon tarragon dried fresh chopped
• 2  juice of lemon 
• 8 ounces shrimp shelled deveined 16- to 20-count
• 1 Dash kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Preheat the oven to 450 degrees F.
2. Add the egg yolks to a blender or a food processor and blend.
3. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined.
4. Add the chopped tarragon and pulse. Set aside.
5. For the steak: Generously salt and pepper both sides of the steaks.
6. Heat an ovenproof skillet over medium-high heat.
7. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
8. Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
9. Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
10. For the shrimp: Melt the butter in a pan over medium-high heat.
11. Add the shrimp and saute until pink and dark golden brown.
12. Sprinkle on some salt and pepper. Set aside.
13. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise
14. Sprinkle on the parsley and serve.