Chef John Magno of District. Pour House + Kitchen dishes up their Steak Oscar.
See more at districtpourhousekc.com.
Steak Oscar on a Crab and Corn Croquette served with Asparagus
INGREDIENTS/PREP:
Crab and Corn Croquette: ½ Cup Hash Brown, 2 oz Lump Crab, 1oz Corn, ½ oz Green Onion, 1t Cajun Seasoning, Salt/Pepper to Taste
Béarnaise: 6 Egg Yolk, 4oz Melted Butter, 1t Vinegar, ¼ oz Lemon Juice, Chopped Savory Herbs, Salt/White Pepper to Taste
Croquette Preparation: Mix hash brown, lump crab, corn, green onion, cajun seasoning into a bowl and make into a patty. Fry patty for 3 to 4 minutes
Béarnaise Preparation: Mix together eggs, lemon juice, vinegar, herbs, salt and white pepper. Then slowly add in liquid butter while mixing.
