Steak Oscar looks as impressive as it sounds: Garnished with succulent asparagus, a tender filet mignon is topped with flaky crab meat. Cascading over these elements is the irresistibly buttery Béarnaise Sauce containing a tarragon reduction with crushed peppercorns and red wine vinegar. Entree: Steak Oscar with Asparagus, Flaky Crab Meat and Béarnaise Sauce Dessert: Gelato with Chef Fernando’s Beer Caramel Sauce (Beer Optional) These delightful recipes are sure to excite you and your family's taste buds when you recreate them at home for years to come. As this is a Chef Night/Date Night, you are welcome to BYOB (please drink responsibly!)
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