Beef Oscar
16 fresh asparagus spears, trimmed of tough ends
water
4 1/4 oz can of crabmeat, drained
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
4 beef tenderloin steaks (about 4oz each)
2 tsp hard butter
2 tsp cooking oil
JIFFY HOLLANDIASE SAUCE
3 large egg yolks
2 tbsp lemon juice
1/4 tsp salt
1/16tsp hot pepper sauce
3/4 cup butter
freshly ground pepper for garnish
Chopped fresh parsley, for garnish
Cook asparagus in water until tender. Drain. Keep hot
Heat crab. Keep hot.
Combine flour, salt and pepper in shallow dish or on waxed paper.
Flatten steaks with meat mallet. Coat with flour mixture. Melt margarine in cooking oil in frying pan on medium. Add steaks to frying pan. Cook for 3 to 4 minutes per side until desired doneness. Transfer to 4 individual serving plates. Place 4 asparagus spears on each steak. Divide crab over asparagus. Keep warm.
JIFFY HOLLANDIASE SAUCE: Process egg yolks, lemon juice, salt and pepper sauce in blender for 5-6 seconds until smooth.
Heat butter until bubbling. With motor running, very slowly pour butter through hole in blender lid. Process until fluffy and thick. Makes 1 cup sauce. Divide and spoon sauce over each serving.
Garnish with pepper and parsley.
