Let’s Splurge! It’s Steak Oscar for Dinner

• Gluten free

• Meat

  • 2 Ribeye steaks

• Seafood

  • 1 lb Shrimp, wild caught

• Produce

  • 1 tsp Dill
  • 3 cloves Garlic
  • 1 1/2 Lemons, Juice of
  • 1 Shallot, thin

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1 dash Cayenne
  • 2 Salt and pepper
  • 1 pinch Sugar

• Dairy

  • 1 tbsp Butter
  • 1 1/2 sticks Butter

• Beer, Wine & Liquor

  • 1 1/2 cups White wine

Found on simplifylifewithmrsr.com

Ingredients

• 2 steaks of your choice (ribeye, strip or filet mignon)
• 1 lb of wild caught shrimp, peeled and deveined
• 3 cloves of garlic, chopped
• 1 shallot, sliced thin
• 1 1/2 cups white wine (I used Green Fin Pinot Grigio from Trader Joes)
• 1 TB butter (I use Kerry Gold Irish Butter)
• 1 tsp Dill
• Salt and Pepper to taste
• 3 egg yolks
• Juice of 1 1/2 lemons
• 1 1/2 sticks of butter
• A pinch of sugar
• A dash of cayenne
• Salt and Pepper to taste

Directions

• Place steak on a plate season each side with salt and leave on counter to reach room temperature. Blanch Asparagus
• In a medium skillet, add butter and shallots. Cook until shallots are soft and sweating. Add garlic to shallots cook for 30 seconds. Please do not burn the garlic. Add white wine and reduce by half. Add shrimp and cook just until they turn pink. You will be letting the shrimp mixture sit while you finish preparing the Hollandaise Sauce and Steaks so its best to under cook them slightly, cover and keep warm. They will finish cooking while resting and they will not become rubbery.
• Turn on the broiler. Heat a cast iron pan to a very hot temperature. Once pan is hot add a swirl of extra virgin olive oil and the steaks. Season the steaks with pepper while in the pan. Sear for approximately 3 to 5 minutes on each side depending on the thickness of the steak. Once steaks are seared, place under the broiler for approximately 2 to 4 minutes on each side. Let steaks rest for approximately 5 to 8 minutes while you prepare the Hollandaise Sauce.
• Melt and cool butter In a blender, add egg yolks and lemon juice, whip until well combined. While blender is still on slowly drizzle the butter until the sauce sticks to the back of a spoon. Add sugar, salt and pepper and whip again to mix.
• Add steaks on individual plates Place 2 to 3 stalks of asparagus on top of steaks Top the asparagus with a hefty spoonful of the shrimp Drizzle with the Hollandaise Sauce and garnish with a little dill.