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Hereford House Steak Oscar

Hereford House Steak Oscar

Monday, 27 October 2014 11:52:55 Europe/London


  • 1 x 200 gram serving of Tom Hixson Hereford Fillet
  • 2 rations of bacon - smoked or unsmoked
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 50 grams of butter
  • 1 crab cake
  • 5 asparagus spears
  • 1 cup mashed potatoes
  • 3 ounces bearnaise sauce
  • 1 teaspoon parsley (chopped)



  1. Season both sides of the beef fillet with salt and pepper to your liking.
  2. Place on pre-heated grill and cook for 4 minutes. Turn over and cook for another 4 minutes
  3. In a separate skillet add 25g of butter and crab cake. Sear on both sides.
  4. Cook crab cake until hot all the way through and keep warm
  5. In a separate skillet add remaining butter and asparagus spears. Cook until cooked through, and keep warm.
  6. Remove steak form grill and top with a crab cake. Add the mashed potato to the side of the fillet with the asparagus. Add the Bearnaise sauce over the steak and crab cake, finishing it off with chopped parsley
Posted in Steak Recipes By

george hixson

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