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FILET OSCAR
3 tbsp butter
6- 6oz tenderloin steaks
8 oz crab meat
12 asparagus, blanched for 5 min
6 tbsp Bearnaise sauce
Method:
Heat the butter and fry the steaks to desired doneness. Place on a baking sheet; top with crab meat and asparagus. Place 1 tbsp of sauce on top of each steak and broil for 30 sec or until the sauce browns slightly. Serve immediately
