"Beef A La Oscar"
Source of Recipe
Possum on the Half Shell
List of Ingredients
***PER PERSON***
8 ounces Tenderloin
3 stalks asparagus -- fresh, frozen or
canned
2 ounces crab meat -- fresh or frozen
2 ounces Hollandaise Sauce
***Hollandaise Sauce***
1/4 pound butter -- divided into 3
parts
4 egg yolks
2 teaspoons lemon juice -- or white vinegar
white pepper -- to taste
salt -- to taste
Recipe
Cook meat; grill or broil, rare to well done. Heat sauce. Heat crab meat
in a saucepan or microwave. Place asparagus and crab on top of
tenderloin, pour hollandaise sauce over top and serve.
In top of double boiler, place the egg yolks and 1 part of the butter.
Over hot, but not boiling water, stir rapidly and constantly with a wooden
spoon until the butter is melted. Then add the 2nd piece of butter and,
as the mixture thickens and the butter melts, add the 3rd piece, stirring
constantly. Do not allow the water over which the sauce is cooking to
come to a boil. When the butter is melted and the sauce is well mixed,
remove the pan from the heat and continue beating for at least 2 more
minutes. Add lemon juice or vinegar and a pinch of pepper and salt.
Replace the saucepan over the hot but not boiling water for 1 or 2
minutes, beating constantly with the wooden spoon. Remove from the heat
at once. Should the sauce curdle, immediately beat 1 or 2 Tablespoons
boiling water, beating constantly, in order to rebind the emulsion.
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