To assemble the recipe, Ree places one steak on each plate, tops them with several spears of roasted asparagus, a few shrimp and a generous drizzle of Hollandaise sauce. For the last piece of the Steak Oscar puzzle, Ree is sautéing shrimp in a bit of butter - buttery shrimp is also quite a crowd pleaser. With three elements of the Steak Oscar ready, she still has one more before this dish is finished. Her trusty Blendtec blender is really getting a work out during this episode. The entire sauce is made in the blender, a technique I’ve never seen before, but one that I’m kind of loving. To go with the steak, Ree is making a blender version of Hollandaise sauce made with egg yolks, lemon juice, hot butter, salt, pepper and fresh tarragon. The steaks look mouthwatering as they sizzle in the pan and it seems like Ree’s dad and Patsy are in for a real treat.
#Ree drummond blender hollandaise sauce full
While the asparagus is roasting, Ree sears some fillet steaks in a cast iron skillet full of olive oil and butter. Mushrooms and steak?įor the main course, Ree is preparing Steak Oscar and it starts with asparagus that Ree roasts in the oven. While this may not technically be a pilaf by definition, the flavors seem to be spot on for a steak dinner side dish. It’s unusual that she doesn’t toast her rice before adding it to the pot, as that is a typical step of a pilaf. Blend in the cayenne pepper, and pour to serve.The mushrooms get added to the pot and cooked until they are dark brown and have released their juices.Add cayenne pepper to your taste (the original recipe calls for a generous shake).If it’s not, add a little more juice and give it a stir, then blend again. Check the blender to make sure the sauce is still liquid and moving easily through the blades. Keep pouring the butter until it’s all gone, then immediately begin squeezing the lemon juice into the blender.The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender.In a small saucepan, melt the butter until sizzling but don’t let it burn.But it could be a great option for those of you who have a bit more talent in the kitchen department. The problem is that I don’t know where I went wrong, so this recipe has moved into the “too difficult for my skills” box going forward. I have no doubt that this was all due to my limited abilities rather than the recipe though – as evidenced by the stunning-looking photos at the Pioneer Woman’s website. And taste-wise it was substantially lacking. My nervousness turned out to be well founded – my sauce was not a full scale disaster but it was certainly getting there.Īppearance-wise my sauce looked unappetising, with some separation of the ingredients and a less than optimal texture. I was a little nervous about trying to make the sauce given my rudimentary culinary skills. We really enjoy eggs benedict, so I was pleased when I found a nice looking recipe for hollandaise sauce here.
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